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Roasted Vegetable Orzo

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Roasted Vegetable Orzo is a vibrant and versatile dish featuring caramelized vegetables, tender orzo pasta, fresh herbs, and a touch of lemon. It’s perfect as a side or a light main course and can be served warm or cold.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups orzo pasta
  • 1 medium zucchini, chopped
  • 2 bell peppers (any color), chopped
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley or basil, chopped
  • 1/3 cup crumbled feta or shaved Parmesan (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Toss the zucchini, bell peppers, onion, and cherry tomatoes with 2 tablespoons olive oil, garlic, oregano, salt, and pepper.
  3. Spread the vegetables on the prepared baking sheet and roast for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized.
  4. Meanwhile, cook the orzo in salted boiling water according to package instructions. Drain and set aside.
  5. In a large bowl, combine the cooked orzo with the warm roasted vegetables.
  6. Drizzle with the remaining tablespoon of olive oil and lemon juice. Toss gently to combine.
  7. Stir in fresh herbs and cheese, if using.
  8. Serve warm, at room temperature, or chilled as desired.

Notes

  • Add cooked chickpeas or grilled chicken for extra protein.
  • Feel free to substitute with other vegetables like eggplant, carrots, or mushrooms.
  • Skip the cheese or use a plant-based version for a dairy-free option.
  • To reheat, warm gently on the stove with a splash of water or broth.

Nutrition