Orzo Pasta with Roasted Vegetables
This vegan Orzo Pasta recipe with Roasted Vegetables is the perfect meal for the summer. It is loaded with fresh veggies, parsley, and is giving me all the Mediterranean vibes.
Servings 2 people
- 1 cup orzo pasta uncooked
- 3 tablespoons olive oil divided
- 1 1/2 cups eggplant diced
- 1 1/2 cups zucchini diced
- 1/2 cup red bell pepper chopped
- 1 cup cherry tomatoes quartered
- 1/2 cup green pitted olives sliced
- 1 onion diced
- 1/3 cup fresh parsley + more to add on top
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
Step 1: Boil the orzo pasta in a pot with water. Like regular pasta. When cooked, drain, rinse with cold water, set aside.
Step 2: Cut the veggies: Dice the eggplant, zucchini, onion, chop the red bell pepper, slice the olives, quarter the cherry tomatoes.
Step 3: In a large pan with olive oil, add first the zucchini and eggplant - cook until soft. Then add the onion - cook until soft. Then make room in the pan for the red bell pepper, olives, and cherry tomatoes and cook until soft. Then add the orzo pasta, fresh parsley, lemon juice, and salt. Let it cook a few more minutes, then stir to combine. Add the orzo and veggies onto plates and sprinkle with fresh parsley.
Calories: 596kcal | Carbohydrates: 75g | Protein: 14g | Fat: 28g | Saturated Fat: 4g | Sodium: 1138mg | Potassium: 928mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2692IU | Vitamin C: 102mg | Calcium: 88mg | Iron: 3mg