Greek Roasted Vegetable Orzo Bowls

What you need

• 1 cup dry orzo pasta
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, halved
• Fresh dill for garnish

The easy way

1. Preheat the oven to 400°F (200°C). Toss diced zucchini and chopped peppers with olive oil, oregano, salt, and pepper.
2. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
3. While vegetables roast, cook orzo in salted boiling water according to package directions; drain well.
4. In a large bowl, combine hot orzo, roasted vegetables, olives, and half of the feta cheese.
5. Toss gently to mix, then divide among bowls and top with remaining feta and fresh dill.
6. Serve warm or at room temperature; store leftovers in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.