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Roasted Veggie Bowl with Feta, Orzo & Olive Oil

Roasted Veggie Bowl with Feta, Orzo & Olive Oil


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  • Author: Lisa
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Roasted Veggie Bowl with Feta, Orzo & Olive Oil is a warm, wholesome, and flavor-packed dish layered with caramelized vegetables, creamy feta, and tender orzo—finished with fresh herbs and a drizzle of extra virgin olive oil. Perfect for weeknight dinners or meal prep, this bowl brings Mediterranean comfort to your table with minimal effort.


Ingredients

  • For the Roasted Veggies
  • 1 zucchini, chopped

  • 1 red bell pepper, chopped

  • 1 red onion, thinly sliced

  • 1 cup cherry tomatoes

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • Salt & pepper, to taste

  • For the Bowl
  • 1 cup dry orzo

  • ½ cup crumbled feta cheese

  • 2 tbsp fresh parsley or basil, chopped

  • Extra virgin olive oil, for drizzling

  • Optional: lemon wedges, balsamic glaze (for serving)


Instructions

  1. Preheat the oven to 200°C (400°F).

  2. Toss the veggies – In a bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat evenly.

  3. Roast the vegetables – Spread the veggies on a large baking sheet in a single layer. Roast for 20–25 minutes or until tender and lightly charred.

  4. Cook the orzo – While the veggies roast, cook orzo in salted boiling water according to package instructions. Drain and set aside.

  5. Assemble the bowls – In serving bowls, layer the orzo and roasted vegetables. Top with crumbled feta and fresh herbs.

  6. Finish and serve – Drizzle with extra virgin olive oil. Add a squeeze of lemon or a drizzle of balsamic glaze if desired. Serve warm or at room temperature.

Notes

  • Swap orzo with couscous, quinoa, or bulgur for variety.

  • Add chickpeas or grilled chicken for extra protein.

  • This bowl is delicious warm or cold, making it great for meal prep or leftovers.

 

  • Vegan? Just skip the feta or use a plant-based alternative.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course, Lunch, Vegetarian
  • Method: Roasting, Boiling
  • Cuisine: Mediterranean-inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 410 kcal
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 24g
  • Saturated Fat: 7g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 25 mg