Running on Real Food · by Deryn Macey★ 5.0 (3)
Roasted Vegetable Orzo
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 20%
CARBS 60G69% OF CAL
5G FIBER47G OTHER8G TOTAL SUGAR
FAT 8G22% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orzo pasta with roasted zucchini, tomatoes, and herbs in a lemon-garlic dressing. Serves hot or cold as a light, fresh meal with Mediterranean flavors.
mainmediterraneanpasta🍲 stockpot🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 cups uncooked orzo (410 g)
- 1 small red pepper (seeded and chopped)
- 1 small zucchini (quartered and chopped (200 g))
- 1 small or half a large red onion (chopped (250 g))
- 1 cup cherry tomatoes (halved (150 g))
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2.5 tbsp olive oil (divided)
- salt and pepper
- 1.5 tbsp fresh lemon zest (avoid white pith, use just the yellow peel)
- 2 tbsp fresh lemon juice
- 3 cloves garlic (grated or minced)
- ¼ cup chopped parsley (finely chopped, optional)
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 20%
CARBS 60G69% OF CAL
5G FIBER47G OTHER8G TOTAL SUGAR
FAT 8G22% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 175mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 22mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 175MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.