Orzo with Roasted Vegetables

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat oven to 375°F (190°C).

Chop zucchini, yellow crookneck squash, red onion, and orange bell pepper into bite-sized pieces.

Add cherry tomatoes to the vegetables.

In a bowl, combine olive oil and minced garlic, then toss the vegetables in the bowl with the mixture using hands.

Place the vegetable mixture on a sheet pan and roast in the oven.

Check the vegetables after 10 minutes and flip them around for even roasting.

While the vegetables roast, bring a pot of salted water to a boil.

Add 3/4 pound (12 ounces) of orzo pasta to the boiling water and cover until it comes back to a boil.

Prepare the vinaigrette by combining 1/3 cup lemon juice, zest from 1 lemon, and 1/3 cup extra virgin olive oil in a bowl.

Once the vegetables are roasted, pour the vinaigrette over them while they are still hot.

Add 15 leaves of fresh basil to the hot vegetables and mix well.

Crumble 8 ounces of feta cheese and add it to the vegetable mixture.

Taste for seasoning, adjusting with pepper as needed, but hold off on salt due to the feta's saltiness.

Drain the orzo pasta, reserving a little cooking water if needed.

Combine the roasted vegetables and vinaigrette with the drained orzo while still warm.

Serve warm, at room temperature, or chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens