Lemon Herb Orzo with Roasted Vegetables

A vibrant orzo pasta salad tossed with roasted Mediterranean vegetables and a zesty lemon-herb dressing.

Ingredients

• 750 g Frozen Mediterranean Vegetable Blend
• 300 g Orzo pasta
• 4 tbsp Extra virgin olive oil
• 1, zested and juiced Lemons
• 2 tbsp chopped Fresh oregano
• 2 tbsp chopped Fresh parsley
• 1 Vegetable Bouillon Cube
• 2 cloves, minced Garlic
• Pinch Red pepper flakes
• To taste Salt and freshly ground black pepper

Instructions

1. Preheat oven to 425°F (220°C). Toss frozen vegetables with 3 tbsp extra virgin olive oil, minced garlic, red pepper flakes, salt, and pepper.
2. Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
3. Cook orzo in salted water according to package directions, adding the vegetable bouillon cube to the cooking water. Drain and rinse with cold water.
4. In a large bowl, whisk together the lemon zest, lemon juice, remaining extra virgin olive oil, oregano, parsley, salt, and pepper.
5. Add the cooked orzo and roasted vegetables to the bowl and toss gently to combine. Serve warm or cold, garnished with extra fresh herbs if desired.

Cuisine: Mediterranean

Suitability: vegetarian

Prep Time: 20 mins

Cook Time: 35 mins

Serving Size: 4

Meal Type: dinner