Description
For the Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/4 cup fresh mint, chopped
Salt and black pepper to taste
For the Roasted Veggies:
1 cup zucchini, diced
1 cup bell peppers, diced
1/2 cup red onion, sliced
1 tbsp olive oil
1 tsp dried oregano
Salt and black pepper to taste
Directions:
Preheat the oven to 400°F (200°C).
Toss zucchini, bell peppers, and red onion with olive oil, oregano, salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 20-25
minutes, until tender and slightly caramelized.
While veggies roast, cook orzo according to package instructions. Drain and set aside.
In a large skillet, melt butter and olive oil over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
Add cooked orzo to the skillet, stirring to coat with garlic butter. Stir in grated Parmesan, fresh mint, salt, and black pepper.
Gently fold in the roasted vegetables.
Serve warm, garnished with additional mint if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Begin by preheating your oven to 400°F (200°C). While it heats, dice 1 cup of zucchini and 1 cup of bell peppers, and slice 1/2 cup of red onion. Toss these vegetables on a baking sheet with 1 tbsp olive oil, 1 tsp dried oregano, and salt and pepper. Spread them in a single layer for even roasting. Place in the oven for 20-25 minutes.
As the vegetables roast, bring a pot of salted water to a boil. Cook 1 cup of orzo pasta according to package directions until al dente, then drain and set aside. In a large skillet, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Add the drained orzo to the skillet, tossing to coat it thoroughly in the garlic butter. Remove the skillet from heat. Stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh mint. Season with salt and black pepper to taste. Once the roasted vegetables are tender and slightly caramelized, gently fold them into the orzo mixture until well combined.
Serving Suggestions
This dish is wonderfully versatile. For a complete meal, serve it alongside grilled chicken, shrimp, or a piece of pan-seared salmon. It also makes a fantastic vegetarian main course. Consider adding a fresh element like a simple arugula salad with a lemon vinaigrette to balance the richness. For presentation, garnish with extra fresh mint, a sprinkle of Parmesan, or a drizzle of high-quality olive oil.
How-to Summary
Roast diced zucchini, bell peppers, and red onion with oil and oregano. Cook orzo pasta until al dente. Sauté minced garlic in butter and olive oil, then toss with the cooked orzo. Off the heat, stir in Parmesan cheese and fresh mint. Finally, fold the roasted vegetables into the orzo mixture and season to taste.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the components separately. Store roasted veggies and orzo mixture in airtight containers in the fridge for up to 2 days. Combine and gently reheat on the stovetop with a splash of water or broth before serving.
What can I use instead of mint? Fresh basil, parsley, or dill are excellent substitutes that will change the flavor profile in a delicious way.
Is there a gluten-free alternative for orzo? Absolutely. Look for gluten-free orzo made from rice or corn, or use a similar small pasta like gluten-free ditalini or even cooked rice quinoa.
My orzo seems dry after mixing. How can I fix it? Stir in a few tablespoons of pasta cooking water, vegetable broth, or a bit more olive oil or butter to loosen the mixture and create a creamier texture.
Can I add protein to this recipe? Easily. Stir in cooked chickpeas, white beans, shredded rotisserie chicken, or crumbled feta cheese along with the roasted vegetables.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy when combined with the other ingredients—aim for al dente. Do not overcrowd the baking sheet when roasting the vegetables; use two sheets if necessary to ensure they caramelize instead of steam. Be careful not to burn the garlic when sautéing, as it will turn bitter. Cook it just until fragrant. Finally, do not skip the step of removing the skillet from heat before adding the Parmesan cheese, as high heat can cause it to clump and become oily.
Conclusion
This Orzo with Roasted Vegetables and Mint is a celebration of simple, fresh ingredients coming together to create a dish that is far greater than the sum of its parts. The method is straightforward, but paying attention to a few key techniques—perfectly roasted veggies, al dente pasta, and balanced seasoning—ensures a spectacular result every time. It’s a flexible recipe that welcomes customization, making it a reliable and impressive addition to your weekly meal rotation.
