Name: Roasted Vegetable Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo pasta; 1 small zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 cup cherry tomatoes, halved; ½ red onion, sliced; 2 tablespoons olive oil; 1 teaspoon dried Italian herbs (or oregano/thyme); Salt and black pepper, to taste; 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped; Optional: crumbled feta or goat cheese, fresh basil, or a sprinkle of parmesan

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Roasted Vegetable Orzo is a vibrant and satisfying dish that combines tender roasted vegetables with perfectly cooked orzo pasta. It’s full of flavor, easy to prepare, and versatile enough to serve as a main course, a side dish, or even a make-ahead meal for lunchboxes. This dish is light, healthy, and packed with Mediterranean-inspired ingredients, making it perfect for weeknight dinners or casual gatherings.

Roasted Vegetable Orzo

You’ll love this recipe because it’s simple to make, customizable, and balances freshness with hearty roasted flavors. The combination of roasted vegetables, bright lemon juice, and fresh herbs keeps every bite lively, while the optional cheese adds richness without overpowering the vegetables.

Ingredients

1 cup dry orzo pasta
1 small zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
½ red onion, sliced
2 tablespoons olive oil
1 teaspoon dried Italian herbs (or oregano/thyme)
Salt and black pepper, to taste
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Optional: crumbled feta or goat cheese, fresh basil, or a sprinkle of parmesan

Tip: You can find full ingredients and measurements in the recipe card below.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss zucchini, red and yellow bell peppers, cherry tomatoes, and red onion with olive oil, dried Italian herbs, salt, and black pepper. Spread evenly on the prepared baking sheet.
Roast the vegetables for 20–25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, cook the orzo in salted water according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked orzo with the roasted vegetables. Add lemon juice, chopped parsley, and optional cheese. Stir gently and adjust seasoning to taste.
Serve warm, at room temperature, or chilled for a refreshing pasta salad-style dish.

Variations

Add roasted garlic cloves for extra depth of flavor.
Toss in chickpeas or white beans to increase protein content.
Mix in Kalamata olives for a Mediterranean twist.
Add fresh spinach or arugula just before serving for extra greens.
Substitute orzo with couscous, quinoa, or farro for a different texture.
Swap vegetables according to season or preference, such as eggplant, mushrooms, or asparagus.
Make it vegan by skipping cheese or using a plant-based alternative.

Heating and Storage

Storage: Store leftover roasted vegetable orzo in an airtight container in the refrigerator for up to 4 days.

Reheating: Warm in a skillet over medium heat or in the microwave until heated through. This dish is also delicious served cold or at room temperature.

FAQ

1. Can I make this dish ahead of time?

Yes, roasted vegetable orzo can be made a day in advance. Keep it refrigerated and add fresh herbs just before serving for the best flavor.

2. Can I use frozen vegetables?

You can, but fresh vegetables roast better and retain more texture. If using frozen, roast a little longer and drain excess moisture.

3. Can I make it gluten-free?

Yes, substitute orzo with gluten-free pasta, quinoa, or couscous.

4. How do I keep the vegetables from getting soggy?

Roast them at a high temperature (425°F) and avoid overcrowding the baking sheet. Stir halfway to ensure even caramelization.

5. Can I add protein to make it a complete meal?

Yes, roasted chicken, shrimp, chickpeas, or beans are excellent additions.

6. Can I use other herbs?

Absolutely, fresh thyme, basil, or rosemary work well instead of dried Italian herbs.

7. How long does it keep in the fridge?

Up to 4 days in an airtight container.

8. Can I serve this cold as a salad?

Yes, it’s perfect as a chilled pasta salad. Toss with a little extra olive oil and lemon juice before serving.

9. Can I add a dressing?

Yes, a light vinaigrette, tahini dressing, or balsamic glaze complements the flavors beautifully.

10. Is this suitable for meal prep?

Definitely. It reheats well or can be eaten cold, making it an ideal dish for lunches or batch cooking.

Conclusion

Roasted Vegetable Orzo is a simple, colorful, and flexible recipe that combines wholesome ingredients with bold flavor. Its versatility allows you to customize vegetables, pasta, and toppings to your taste, making it perfect for any occasion. Whether served warm, at room temperature, or chilled, this dish is sure to become a regular favorite for both weeknight dinners and entertaining

Chef sara

Roasted Vegetable Orzo

Ingredients

Instructions

Variations

Heating and Storage