Ingredients:
1 cup dry orzo pasta
1 zucchini, diced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1/2 red onion, sliced
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
1/2 cup hummus
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Directions:
Preheat oven to 425°F (220°C).
Place zucchini, bell pepper, cherry tomatoes, and red
onion on a baking sheet. Drizzle with olive oil and season
with garlic powder, paprika, salt, and pepper. Toss to
coat.
Roast vegetables for 20–25 minutes until tender and
slightly charred.
Meanwhile, cook orzo according to package instructions.
Drain and set aside.
In a large bowl, combine cooked orzo, roasted
vegetables, and lemon juice. Toss well.
Add hummus and gently mix until everything is lightly
coated and creamy.
Top with feta cheese and fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes |
Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings
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