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
