Description

This warm orzo bowl with feta is everything a cozy meal should be—bright, hearty, and satisfying. Roasted zucchini, bell pepper, cherry tomatoes, and red onion mingle with tender orzo and creamy feta, all brought together with a sweet-tangy honey-citrus drizzle. It’s a colorful, feel-good recipe perfect for busy weeknights or make-ahead lunches.

Ingredients

For the orzo and roasted vegetables:
1 cup orzo pasta
1 zucchini, diced
1 red bell pepper, diced
1 small red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper, to taste
1/3 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
For the honey-citrus drizzle:
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
Salt and black pepper, to taste

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Instructions

Preheat oven to 400°F (200°C).
Toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, thyme, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.
Meanwhile, cook orzo in salted water according to package instructions. Drain and toss with a little olive oil to prevent sticking.
In a small bowl, whisk together olive oil, honey, lemon juice, orange juice, lemon zest, salt, and pepper to make the citrus drizzle.
In a large bowl, combine the warm orzo and roasted vegetables. Pour the honey-citrus drizzle over the top and toss gently.