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+ servings
5 from 1 vote
Roasted Rainbow Vegetables with Orzo & Feta combines an array of vegetable colors and flavors with pasta and a lehe perfect side dish bursting with flavor or top with cooked chicken, beef or shrimp for a meal in a bowl! easy recipe | pasta | orzo | side dish | cheese | mixed vegetables | feta | dinner | brunch | #swirlsofflavor
Roasted Rainbow Vegetables with Orzo & Feta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Roasted Rainbow Vegetables with Orzo & Feta combines an array of vegetable colors and flavors with pasta and a lemony vinaigrette. The perfect side dish or top with cooked chicken, beef or shrimp for a meal in a bowl! 

Servings: 6
Author: Gwynn Galvin
Ingredients
  • 1 8 oz. zucchini, chopped, 2 cups
  • 1 6 oz. yellow squash, chopped, 1 1/2 cups
  • 1 4 oz. red onion, chopped, 1 3/4 cups
  • 1 red pepper, chopped. 1 cup
  • 1/3 cup + 1 Tbs. olive oil, divided
  • 1/2 tsp. dried oregano
  • 1/4 tsp. garlic powder
  • 3 Tbs. red wine vinegar
  • 1 Tbs. lemon juice
  • 1 Tbs. lemon zest
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 8 oz. orzo pasta, cooked, drained and cooled down with cold water
  • 1 cup grape tomatoes, halved lengthwise
  • 4 oz. crumbled Feta
  • 2 Tbs. chopped parsley
Instructions
  1. Preheat oven to 425F. Line large shallow baking sheet with edges with foil.
  2. In large bowl toss zucchini, squash, onion, red pepper, 1 Tbs. olive oil, oregano and garlic powder. Arrange in even layer on prepared baking sheet.
  3. Roast 25 minutes or until lightly browned and roasted.
  4. In serving bowl whisk remaining 1/3 cup olive oil, vinegar, lemon juice, lemon zest, salt and pepper until blended.
  5. Add roasted vegetables, orzo, tomatoes, Feta and parsley; toss until evenly coated.
Recipe Notes

Yield: 7 cups

* When doubling or tripling this recipe be sure to roast vegetables in batches in even layers. Piling vegetables all together on one baking sheet will cause them to steam and not roast and caramelize!