Orzo with Roasted Vegetables

Ingredients

• 12 oz orzo pasta
• 1 medium zucchini
• 1 large bell pepper
• 1 pint cherry tomatoes
• ½ medium red onion
• 3 clove garlic
• 3 tbsp olive oil
• 1 tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• ¼ cup vegetable broth (optional)
• 2 tbsp fresh parsley (optional)
• ¼ cup feta cheese (optional)

Steps

1. Preheat oven to 400°F (200°C). Chop zucchini, bell pepper, and red onion into 1-inch pieces. Halve cherry tomatoes and mince garlic.
2. On a large baking sheet, toss the chopped vegetables with 2 tablespoons olive oil, oregano, salt, and pepper. Spread in a single layer.
3. Roast vegetables for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Add minced garlic for the last 10 minutes of roasting.
4. While vegetables roast, cook orzo according to package directions in salted water until al dente. Drain well.
5. In a large bowl, combine the cooked orzo with the roasted vegetables. Add the remaining 1 tablespoon of olive oil and a splash of vegetable broth if desired, to moisten.
6. Taste and adjust seasoning. Garnish with fresh parsley and crumbled feta cheese, if using, before serving.