Ingredients
- Orzo pasta: 1 cup
- Broccoli florets: 2 cups
- Bell pepper (any color), chopped: 1 large
- Red onion, chopped: 1/2 medium
- Cherry tomatoes: 1 pint
- Olive oil: 3 tablespoons
- Garlic, minced: 2 cloves
- Dried Italian herbs: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the broccoli, bell pepper, red onion, and cherry tomatoes with olive oil, minced garlic, and Italian herbs. Season with salt and pepper to taste.
- Step 3: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Step 4: While the vegetables are roasting, cook the orzo pasta according to package directions. Drain well.
- Step 5: Once the vegetables are roasted, remove them from the oven and add them to the cooked orzo pasta. Toss gently to combine.
- Step 6: Serve immediately, or chill for later. You can garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet with a drizzle of olive oil to keep the orzo from drying out.
- Serve this vibrant orzo as a flavorful side dish or a light and satisfying vegetarian main course.
- Don't overcrowd the baking sheet; use two sheets if necessary to ensure even roasting and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American