Roasted Veggie Bowl with Feta, Orzo & Olive Oil
Introduction
The Roasted Veggie Bowl with Feta, Orzo & Olive Oil is a delicious and nutritious dish that brings together vibrant vegetables, hearty orzo pasta, and the creamy goodness of feta cheese. This recipe is not only easy to make but also offers a burst of flavors that is sure to delight your taste buds. Whether you’re looking for a simple weeknight dinner or a wholesome meal prep option, this veggie bowl is perfect for any occasion.
Why Make This Recipe
This recipe is a great way to enjoy a variety of roasted vegetables, making it a healthy choice for those wanting to eat more plant-based meals. The combination of roasted veggies and orzo adds texture and heartiness to the dish. Plus, the feta cheese provides a tangy flavor that elevates the entire bowl. It’s a great option for meal prep as it can be served warm or at room temperature, allowing for versatility in how you enjoy it.
How to Make Roasted Veggie Bowl with Feta, Orzo & Olive Oil
Ingredients:
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small eggplant, diced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- Extra olive oil for drizzling
Directions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the zucchini, bell pepper, eggplant, and onion with olive oil, oregano, salt, and pepper.
- Spread the vegetable mixture evenly on a baking sheet.
- Roast in the preheated oven for 20–25 minutes until the veggies are tender and caramelized.
- While the vegetables are roasting, cook the orzo pasta according to the package instructions. Once cooked, drain and let it cool slightly.
- In a large bowl, combine the roasted vegetables with the cooked orzo.
- Top the mixture with crumbled feta, chopped parsley, and an extra drizzle of olive oil.
- Serve warm or at room temperature as a nourishing Mediterranean-inspired meal.
How to Serve Roasted Veggie Bowl with Feta, Orzo & Olive Oil
This dish can be served as a main course or as a side dish. It pairs beautifully with grilled chicken or fish, making it a versatile addition to your meal. For a complete meal, consider adding a side salad or some crusty bread.
How to Store Roasted Veggie Bowl with Feta, Orzo & Olive Oil
If you have leftovers, store the veggie bowl in an airtight container in the fridge. It should last for about 3-4 days. To enjoy it again, simply reheat it in the microwave or serve it cold.
Tips to Make Roasted Veggie Bowl with Feta, Orzo & Olive Oil
- Feel free to mix and match your favorite vegetables based on what you have on hand.
- For added flavor, you can marinate the vegetables in the olive oil and oregano for 30 minutes before roasting.
- Adjust the amount of feta to your liking; if you love cheese, add more or if you want a lighter dish, use less.
Variation
You can also add other ingredients like chickpeas for protein, spinach for extra greens, or swap the orzo for quinoa or any grain you prefer. This dish is very flexible!
FAQs
1. Can I use different pasta instead of orzo?
Yes, you can substitute orzo with any pasta of your choice. Just adjust the cooking time according to the type of pasta.
2. Is there a vegan option for this recipe?
Yes! You can omit the feta cheese or use a plant-based feta alternative to make this dish vegan.
3. Can I prepare the vegetables in advance?
Absolutely! You can chop and prepare the vegetables a day in advance. Just store them in the fridge until you’re ready to roast.
Enjoy making this simple yet delightful Roasted Veggie Bowl with Feta, Orzo & Olive Oil! It’s a meal that everyone can enjoy and feel good about.
