Greek Roasted Veggie Orzo Bowls

A comforting vegetarian dinner that's easy to make your own

Welcome to the end of February, where we’re crawling past the finish line with a big emotional support bowl of pasta, roasted veggies, and probably too much feta cheese.

Roasted veggies are the backbone of winter cooking, managing to transform bitter or out of season produce into complex, caramelized comfort food. While we often roast veggies as a side dish (see: Roasted Broccoli and Cauliflower & Roasted Carrots and Parsnips), in this recipe they’re the star of the show, a blast of color and nutrition that feels necessary as we limp through these last weeks of winter.

These bowls could go a million different directions (and I’ll share plenty of ideas for that below), but let’s start with the original: Two giant trays of eggplant, tomatoes, bell pepper, and zucchini roasted in a tangy Greek dressing then layered over orzo and topped with feta cheese and a big scoop of tzatziki. It’s a satisfying vegetarian dinner, almost like a warm pasta salad, and it’s easy to adapt to your tastes and the ingredients you have on hand.