Ingredients
- Orzo pasta: 1 cup
- Broccoli florets: 1 head, chopped
- Bell peppers (any color): 2, chopped
- Red onion: 1, chopped
- Cherry tomatoes: 1 pint, halved
- Olive oil: 3 tablespoons
- Garlic cloves: 3, minced
- Parmesan cheese: 1/4 cup, grated
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss broccoli, bell peppers, red onion, and cherry tomatoes with olive oil, minced garlic, salt, and pepper on a large baking sheet.
- Step 2: Roast the vegetables for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- Step 3: While the vegetables are roasting, cook the orzo pasta according to package directions. Drain the pasta and set aside.
- Step 4: Once the vegetables are roasted, remove them from the oven and add them to the cooked orzo pasta in a large bowl.
- Step 5: Stir in the grated Parmesan cheese and gently toss everything together until well combined. Season with additional salt and pepper to taste. Serve immediately.
Notes
- Store leftover roasted vegetable orzo in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat single servings in a skillet with a splash of water or broth to prevent drying.
- A dollop of pesto or a sprinkle of fresh herbs like basil or parsley adds a burst of flavor when serving.
- Roasting the vegetables at a high temperature brings out their natural sweetness, so don't be afraid to let them get a little caramelized.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American