Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing
This wholesome and colorful orzo bowl is loaded with roasted seasonal vegetables, tangy crumbled feta, and finished with a bright herbed dressing. It’s a versatile dish that works as a light lunch, a hearty side, or even a main meal. The roasted veggies bring natural sweetness, while the feta and herbs add freshness and zest.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
Roasted Veggies
1 zucchini, cut into half-moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, cut into wedges
1 small eggplant, diced
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
For the Bowl
1 ½ cups dry orzo pasta
¾ cup crumbled feta cheese
¼ cup toasted pine nuts or walnuts (optional for crunch)
2 tbsp fresh parsley, chopped
2 tbsp fresh dill or basil, chopped
Herbed Dressing
3 tbsp extra virgin olive oil
1 ½ tbsp red wine vinegar (or lemon juice)
1 tsp Dijon mustard
1 tsp honey
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil or dill, finely chopped
Salt & black pepper, to taste
Instructions
Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss zucchini, peppers, onion, and eggplant with olive oil, oregano, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 20–25 minutes until golden and tender.
Cook the Orzo
In a pot of salted boiling water, cook orzo until al dente (8–10 minutes).
Drain and drizzle with a little olive oil to prevent sticking.
Make the Herbed Dressing
Whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey, herbs, salt, and pepper.
Assemble the Bowl
In a large bowl, combine orzo, roasted vegetables, and half the dressing. Toss well.
Top with crumbled feta, toasted nuts (if using), parsley, and dill/basil.
Drizzle with remaining dressing before serving.
Notes & Tips
Add chickpeas or grilled chicken for extra protein.
For a creamier version, stir 2 tbsp Greek yogurt into the dressing.
This bowl tastes delicious warm, at room temp, or even chilled.
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Store in the fridge up to 3 days. Add feta and dressing just before serving for best texture.
Q: Can I swap orzo for another grain?
Absolutely — couscous, quinoa, or farro all work well.
Q: Can I make it dairy-free?
Yes, simply omit the feta or use a plant-based alternative.
Nutritional Information
Calories: 445
Protein: 14g
Carbs: 56g
Fat: 17g
Fiber: 6g
Sugar: 7g