Description
Greek-Style Orzo Bowl with Roasted Veggies & Tzatziki
Fresh • Creamy • Mediterranean-Inspired
Ready in ~30 minutes | Serves 4
Ingredients
Orzo Bowl
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1 cup orzo pasta
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1 cup cherry tomatoes, halved
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1 zucchini, sliced into half-moons
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1 bell pepper, diced (red or yellow preferred)
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1 tablespoon olive oil
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½ teaspoon dried oregano
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Salt and black pepper, to taste
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¼ cup crumbled feta cheese
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2 tablespoons chopped fresh parsley or dill
Optional add-ins:
Kalamata olives, sliced red onion, cucumber, chickpeas, grilled chicken, shrimp, or salmon
Tzatziki Sauce
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½ cup plain Greek yogurt (full-fat recommended)
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1 tablespoon fresh lemon juice
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1 garlic clove, grated
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¼ cup grated cucumber, squeezed very dry
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Salt, to taste
Instructions
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Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss tomatoes, zucchini, and bell pepper with olive oil, oregano, salt, and pepper.
Spread on a baking sheet in a single layer and roast 20–25 minutes, until tender and lightly caramelized. -
Cook the Orzo
Bring a pot of well-salted water to a boil.
Cook orzo according to package directions until al dente (about 8–10 minutes).
Drain and toss with a small drizzle of olive oil to prevent sticking. -
Make the Tzatziki
In a bowl, stir together Greek yogurt, lemon juice, grated garlic, squeezed cucumber, and salt.
Taste and adjust seasoning. Refrigerate until ready to use. -
Assemble the Bowls
Divide orzo among bowls.
Top with roasted vegetables, feta, and fresh herbs.
Drizzle generously with tzatziki.
Finish with extra black pepper and a light drizzle of olive oil.
Notes
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Serve warm, room temperature, or cold
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Excellent for meal prep
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Keeps well up to 3 days refrigerated (store components separately)