Roasted Vegetable Orzo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orzo pasta tossed with oven-roasted vegetables and a balsamic-feta dressing, finished with fresh basil. A light, vegetarian main that works equally well as a hearty side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium red onion (cut into thick slices)
- 1 large zucchini (cut into bite-sized pieces)
- 2 medium bell peppers (cored and sliced)
- Olive oil (for drizzling)
- salt and freshly ground pepper
- 10-12 cherry tomatoes
- 2 Tablespoons balsamic vinegar
- 6 Tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey (or brown sugar)
- 1/3 cup crumbled feta (plus more for garnish)
- freshly ground pepper
- 2 Tablespoons butter
- 1 cup orzo
- 2 cups chicken or vegetable broth (or vegetable broth)
- salt and freshly groundp epper
- Fresh basil leaves (chopped)
- Additional crumbled feta cheese
- Balsamic glaze (optional, for drizzling)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1226mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 513mg
- Calcium
- 239mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.