Ingredients:

  • 1 red bell pepper, cored, seeded, and chopped
  • 1 yellow bell pepper, cored, seeded, and chopped
  • 1 zucchini, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 4 ounces feta cheese, crumbled
  • Fresh parsley sprigs, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the chopped bell peppers, zucchini, red onion, and minced garlic with olive oil, oregano, thyme, salt, and pepper on the baking sheet.
  2. Roast the vegetables for 20-25 minutes, or until tender and slightly browned, tossing halfway through.
  3. While the vegetables are roasting, bring vegetable broth to a boil in a large pot. Add the orzo and cook according to package directions, usually about 8-10 minutes, or until al dente. Drain well.
  4. In a small bowl, whisk together olive oil, lemon juice, parsley, mint, garlic, salt, and pepper.
  5. In a large bowl, combine the cooked orzo, roasted vegetables, and lemon herb dressing. Toss gently to coat. Serve immediately, topped with crumbled feta cheese and fresh parsley sprigs, if desired.