Ingredients:

  • 1 large red bell pepper, diced into 1/2-inch pieces (approx. 150g)
  • 1 medium zucchini, quartered and sliced (approx. 200g)
  • 1 red onion, cut into wedges (approx. 100g)
  • 250g cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 cups dried orzo pasta (approx. 300g)
  • 100g feta cheese, crumbled
  • 1/2 cup fresh parsley, finely chopped
  • 3 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the diced red bell pepper, zucchini, onion wedges, and cherry tomatoes with 3 tbsp olive oil, dried oregano, salt, and black pepper. Spread in a single layer.
  3. Roast vegetables for 20 minutes until the tomato skins burst and the onions and zucchini show mahogany-colored caramelized edges.
  4. Add boiling salted water to the pot and cook the orzo for 8-9 minutes until al dente. Drain well.
  5. In a large mixing bowl, combine the hot cooked orzo and roasted vegetables (including any oil/juices from the pan). Fold in the crumbled feta, fresh parsley, lemon juice, and red pepper flakes.