I’m a roasted-veggies fan. And I’m a fan of easy meals. Roasted vegetable orzo with hummus dressing checks both these boxes. This recipe can be altered in a few ways, especially for those who can’t tolerate dairy or gluten.
Roasted Vegetable Orzo with Hummus Dressing
Serves 4.
1 red pepper, sliced
3 large carrots, diced
1 zucchini, cubed or chopped
1 (or ½) red onion, chopped
2 Tbsp. olive oil
garlic powder
2-3 cups of orzo, (or rice or quinoa)
1 15-oz. can chickpeas
½ cup feta (I used plant-based feta)
Hummus dressing
½ cup of hummus (You can make your own or buy some. I bought a caramelized red onion hummus that rocked.)
2 Tbsp. lemon juice
1 Tbsp, water
2 Tbsp. olive oil
garlic powder
Preheat oven to 425°. Chop your veggies and throw them in a bowl. Drizzle with olive oil, and sprinkle salt, pepper, and garlic powder to taste. Once mixed, spread veggies out on a baking sheet. Cook for 30 minutes.
While the veggies roast, cook your orzo, rice, or quinoa to the package directions. Put your chickpeas in a microwave-safe bowl, drizzle with olive oil and a little salt, and warm them up. Once your rice, orzo, or quinoa is done, drizzle it with a little olive oil to keep it from clumping up. When veggies are done, put them back into a large bowl and add the chickpeas and orzo, rice, or quinoa.
To make your dressing, mix all the dressing ingredients in a small bowl and pour it over the veggies and grain of choice. Mix it all up, and if you want to get fancy, garnish with parsley. Yum.