Ingredients
- Orzo pasta: 1 cup
- Broccoli florets: 1 cup
- Cherry tomatoes: 1 cup, halved
- Red onion: 1/2, sliced
- Bell pepper (any color): 1, chopped
- Olive oil: 3 tablespoons
- Garlic: 2 cloves, minced
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss broccoli, cherry tomatoes, red onion, and bell pepper with 2 tablespoons of olive oil, minced garlic, and Italian seasoning on a 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 according to package directions. Drain well.
- Step 4: Once the vegetables are roasted and the orzo is cooked, combine them in a large bowl.
- Step 5: Drizzle the remaining 1 tablespoon of olive oil over the orzo and roasted vegetables. Toss gently to combine. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a splash of broth or water to prevent sticking and revive moisture.
- Serve with grilled chicken or chickpeas for added protein and a more complete meal.
- Roast the vegetables until *just* tender, as they'll soften slightly more when mixed with the warm orzo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American