Description
1 cup orzo pasta
1 zucchini, diced
1 red bell pepper, diced
1 small eggplant, diced
1 cup cherry tomatoes, halved
2 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
Salt and black pepper to taste
½ cup crumbled feta cheese
¼ cup kalamata olives, sliced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Directions:
Preheat your oven to 400°F (200°C).
Toss the zucchini, red bell pepper, eggplant, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and black pepper. Spread evenly on a baking
sheet.
Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
Meanwhile, cook the orzo according to package instructions. Drain and rinse under cold water.
In a large bowl, combine the cooked orzo, roasted vegetables, feta cheese, olives, and parsley.
Drizzle with lemon juice, toss gently, and serve warm or chilled.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 320 per serving Servings: 4 servings
