Cooking with Rania: Greek 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 425°F (220°C).

Chop zucchini, bell peppers, and red onion into bite-sized pieces.

Halve cherry tomatoes and set aside.

In a large bowl, combine chopped vegetables with olive oil, minced garlic, salt, and black pepper.

Spread the vegetable mixture on a baking sheet in a single layer.

Roast vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

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

Add orzo to boiling water and cook according to package instructions until al dente.

Drain orzo and return to the pot.

Add roasted vegetables to the pot with orzo.

Drizzle with balsamic vinegar and lemon juice, then toss to combine.

Fold in fresh basil and grated parmesan cheese before serving.

Adjust seasoning with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens