There’s something irresistibly comforting about a bowl of orzo tossed with colorful roasted vegetables. It’s the kind of dish that looks beautiful, tastes fresh, and feels nourishing without being heavy. Whether served warm as a hearty side or chilled as a refreshing salad, roasted vegetable orzo captures the essence of Mediterranean simplicity. This recipe brings together caramelized vegetables, tender orzo, and a bright touch of lemon for a flavor that’s vibrant and satisfying. It’s ideal for busy weeknights, potlucks, or a light lunch that leaves you feeling good.
Recipe Overview
Roasted Vegetable Orzo is a versatile dish that combines tender orzo pasta with oven-roasted zucchini, bell peppers, tomatoes, and red onion. Everything is tossed in a light dressing of olive oil and lemon juice, then finished with parsley and optional feta or parmesan cheese. It’s colorful, nutritious, and full of flavor—a true celebration of fresh produce.
Ingredients and Instructions
Ingredients:
– 1 cup dry orzo pasta
– Salted water, for boiling
– 1 small zucchini, diced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 cup cherry tomatoes, halved
– ½ red onion, sliced
– 2 tbsp olive oil
– 1 tsp dried Italian herbs (or oregano/thyme)
– Salt and black pepper, to taste
– 1 tbsp lemon juice
– 2 tbsp fresh parsley, chopped
– Optional: crumbled feta, grated parmesan, or chopped basil
Instructions:
- Preheat and Prepare the Vegetables
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Dice the zucchini, chop the bell peppers, halve the cherry tomatoes, and slice the red onion. - Season and Roast
In a large bowl, toss the vegetables with olive oil, dried Italian herbs, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20–25 minutes, stirring once halfway through. The vegetables should become tender with lightly browned edges that add delicious caramelized flavor. - Cook the Orzo
While the vegetables roast, bring a pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain well and set aside. - Combine and Dress
Once the vegetables are ready, transfer them to a large mixing bowl. Add the cooked orzo and drizzle with lemon juice. Gently toss everything together until evenly coated. Adjust seasoning with salt and pepper as needed. - Finish and Serve
Stir in freshly chopped parsley for a burst of color and freshness. For extra richness, top with crumbled feta or grated parmesan. Serve warm for a cozy meal or chilled as a refreshing salad.
Cooking Tips and Variations
– Add More Veggies: You can include roasted eggplant, asparagus, or mushrooms for extra texture and depth.
– Make It Vegan: Skip the cheese and use a bit more lemon juice or add a drizzle of balsamic glaze for tangy brightness.
– Boost the Protein: Mix in grilled chicken, shrimp, or chickpeas to make it a more complete meal.
– Enhance the Flavor: A sprinkle of red pepper flakes adds gentle heat, while toasted pine nuts or walnuts lend a lovely crunch.
– Use Whole Wheat Orzo: For added fiber and nuttiness, swap regular orzo for whole-grain orzo pasta.
Storage and Serving Suggestions
Roasted Vegetable Orzo can be made ahead and stored in the refrigerator for up to 3 days in an airtight container. It tastes great cold, making it perfect for meal prep or a grab-and-go lunch. To reheat, simply warm it on the stovetop or in the microwave with a splash of olive oil to refresh the texture.
Serve this dish alongside grilled meats, fish, or roasted chicken. It also pairs beautifully with a simple green salad or crusty bread for a light vegetarian dinner.
Conclusion
This Roasted Vegetable Orzo is proof that simple ingredients can create something extraordinary. With its vibrant colors, fresh herbs, and satisfying texture, it’s a dish that feels both wholesome and elegant. Whether you’re cooking for yourself or sharing it with others, it’s guaranteed to bring a burst of sunshine to the table.
Discover how to make Roasted Vegetable Orzo, a fresh and flavorful Mediterranean-inspired dish featuring roasted veggies, lemon, and herbs. Perfect as a side or light main course.
