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Roasted Corn Orzo (With Zucchini and Feta)

Roasted Corn Orzo combines smoky roasted corn, tender zucchini, creamy feta, and a tangy lime dressing with perfectly cooked orzo.Ready in 45 minutes.Perfect as a vegetarian main dish or summer side.
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Prep Time 10 minutes
Course Main Course, Side Dish
Cuisine Mediterranean

Ingredients
  

For the Roasted Vegetables

  • 4 ears fresh corn about 5 cups kernels
  • 2 medium zucchini cut into bite-sized half-moons
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • Salt to taste
  • Black pepper to taste

For the Orzo

  • 1 cup uncooked orzo

For the Dressing

  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 garlic clove grated
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • Black pepper to taste

To Finish

  • 1 cup crumbled feta cheese
  • ¼ cup chopped fresh basil parsley, or cilantro
  • Lime wedges for serving

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Carefully cut the kernels from each ear of corn and place them on a large sheet pan.
  • Add the zucchini slices.
  • Drizzle with olive oil and season with smoked paprika, salt, and black pepper.
  • Toss everything until evenly coated and spread into a single layer.
  • Roast for 30 minutes, stirring halfway through if desired, until the corn is lightly charred and the zucchini is tender.
  • About 10 minutes before the vegetables finish roasting, cook the orzo in salted boiling water until al dente.
  • Drain the orzo well.
  • In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, maple syrup (or honey), grated garlic, oregano, salt, and black pepper.
  • Add the cooked orzo directly to the roasted vegetables.
  • Pour over the dressing and gently toss until evenly coated.
  • Fold in the crumbled feta and chopped fresh herbs.
  • Serve the Roasted Corn Orzo warm with extra lime wedges and additional herbs if desired

Notes

  • Lemon juice can replace lime juice for a slightly different citrus flavor.
  • Fresh parsley or cilantro works beautifully if basil isn't available.
  • Store leftovers for easy lunches throughout the week.
  • Delicious served warm, chilled, or at room temperature.