Lemon Herb Orzo with Roasted Veggies

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 1 cup orzo pasta (uncooked)

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 zucchini, chopped

• 1 red onion, chopped

• 1 cup cherry tomatoes

• 3 tbsp olive oil, divided

• 2 tbsp Side by Side Seasonings Greek Isle Blend

• Juice and zest of 1 lemon

• 2 cloves garlic, minced

• ¼ cup crumbled feta cheese (optional)

• Fresh parsley, chopped (for garnish)

• Salt and black pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).

2. On a baking sheet, toss the red pepper, yellow pepper, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, 1 tbsp Greek Isle Blend, salt, and pepper.

3. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

4. Meanwhile, cook the orzo according to the package directions. Drain and set aside.

5. In a large bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, lemon zest, garlic, and 1 tbsp Greek Isle Blend.

6. Add the cooked orzo and roasted vegetables to the bowl. Toss well to combine.

7. Top with crumbled feta and fresh parsley. Serve warm or at room temperature.

Tip

Add a handful of baby spinach or kale at the end for extra greens.

Perfect Pairings

• Greek salad

• Warm pita

• Tzatziki

• Kalamata olives

• Lemonade or iced tea