Ingredients
Method
Roast the Vegetables
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, and red onion.
- Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
Cook the Orzo
- While the vegetables are roasting, bring a large pot of salted water to a boil.
- Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the orzo and set aside.
Combine and Serve
- Once the vegetables are done roasting, remove them from the oven.
- In a large bowl, combine the cooked orzo, roasted vegetables, dried oregano, dried basil, and lemon juice.
- Toss gently to combine. Adjust seasoning with salt and pepper if needed.
- Serve warm, garnished with fresh parsley.
Nutrition
Notes
Feel free to customize the vegetables based on what you have on hand or your preferences.