Roasted Vegetable Orzo Recipe

If you’re craving a burst of Mediterranean sunshine on your plate, this Roasted Vegetable Orzo is calling your name! Tender, golden vegetables mingle with perfectly-cooked orzo, all tossed in fresh lemon and herbs for a dish that’s vibrant, satisfying, and ridiculously easy to make.

Ingredients You’ll Need

This Roasted Vegetable Orzo relies on just a handful of fresh, simple ingredients, each one working its magic to make the flavors pop and the colors shine. Here’s what you’ll need and why you don’t want to skip a thing!

• Orzo pasta: The star of our dish! Orzo’s rice-like shape catches every bit of roasted veggie goodness for a creamy, satisfying texture.
• Zucchini: Adds subtle sweetness and moisture—roasts to buttery perfection.
• Red and yellow bell peppers: Bring vibrant color, gentle crunch, and a natural, sunny sweetness.
• Cherry tomatoes: Oven roasting concentrates their flavor, giving juicy, tangy bursts in every bite.
• Red onion: Roasts down to tender, caramelized ribbons—just the right hit of sharpness and savory depth.
• Olive oil: Ensures golden color and helps caramelize those veggies; use a good extra virgin for best taste.
• Dried Italian herbs (or oregano/thyme): All the fragrant, herby notes you need for that Mediterranean flair.
• Salt and black pepper: Don’t be shy—these basics bring out every natural flavor.
• Lemon juice: A fresh, tangy finish that brightens the whole bowl—don’t skip it!
• Fresh parsley: For color and a pop of freshness.
• Optional: Crumbled feta, grated parmesan, or chopped basil: For a creamy, salty or herbaceous flourish that takes the dish right over the top.

Variations

One of my absolute favorite things about Roasted Vegetable Orzo? How incredibly flexible it is! This is the kind of dish you can riff on endlessly—just swap, tweak, or add whatever your fridge or tastebuds suggest.

• Add protein: Stir in shredded rotisserie chicken, canned chickpeas, or grilled shrimp for a heartier meal.
• Go vegan: Skip the cheese or use a vegan cheese—thanks to those roasted veggies, it’s still bursting with flavor.
• Change up the veggies: Try chunks of eggplant, roasted broccoli, or even sweet potato to keep things interesting.
• Punch up the herbs: Try fresh basil, dill, or mint for a totally different personality.

How to Make Roasted Vegetable Orzo

Step 1: Prep & Roast the Veggies

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. Toss diced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion with olive oil, dried Italian herbs, salt, and black pepper. Spread them out in a single layer so everything roasts evenly and caramelizes beautifully. Pop them in the oven and give them about 20–25 minutes, stirring halfway through for golden, sweet perfection.

Step 2: Cook the Orzo

While the vegetables transform in the oven, bring a pot of salted water to a rolling boil and cook your orzo according to package directions. “Al dente” is key—tender but not mushy. Drain the orzo well when finished and set aside. (Hot tip: Drizzle with a tiny bit of olive oil to prevent sticking if you’re prepping ahead.)

Step 3: Assemble & Toss

In a large bowl, combine the warm orzo and just-roasted vegetables. Add the fresh lemon juice and most of the chopped parsley. Gently toss everything together so the lemony brightness coats every bite, and those roasted juices from the pan mingle with the pasta.

Step 4: Add Cheese & Finish

If you love a cheesy finish, sprinkle in crumbled feta, parmesan, or even a handful of fresh basil. Taste, adjust seasoning if needed, and serve your Roasted Vegetable Orzo warm for comfort, or chilled for a super-refreshing summer meal!

How to Serve Roasted Vegetable Orzo

Garnishes

Roasted Vegetable Orzo comes alive with a finishing handful of chopped fresh parsley, extra lemon zest, or a generous sprinkle of crumbled feta. For even more zing, try a drizzle of good olive oil or a shower of toasted pine nuts just before serving!

Side Dishes

This dish is plenty satisfying on its own, but it loves a sidekick. Pair with grilled chicken, salmon, or a simple bean salad. A crisp green salad with a lemony vinaigrette or fluffy warm pita bread turns it into a Mediterranean feast.

Creative Ways to Present

For picnics and potlucks, pile Roasted Vegetable Orzo into a big, colorful bowl—it always impresses. At home, try nestling it into roasted bell pepper halves for a fun stuffed vegetable twist, or serve in individual jars for a whimsical lunchbox or party side.

Make Ahead and Storage

Storing Leftovers

Any leftover Roasted Vegetable Orzo keeps beautifully! Store it in an airtight container in the refrigerator for up to 4 days—it’s just as delicious cold or at room temperature, making it perfect for grab-and-go lunches or easy dinners.

Freezing

While you can freeze Roasted Vegetable Orzo, the veggies may lose a bit of their texture once thawed. If you do freeze, portion into freezer-safe containers and thaw overnight in the fridge before serving.

Reheating

Gently reheat in the microwave or on the stovetop, stirring in a splash of water or olive oil to revive softness and shine. Or simply enjoy chilled—the flavors only deepen after a day or two!

FAQs

Final Thoughts

Whether you’re looking for a speedy weeknight dinner, a vibrant party dish, or a meal-prep superstar, Roasted Vegetable Orzo never disappoints. Give it a try—your taste buds (and your dinner table) will be so happy you did!

Roasted Vegetable Orzo Recipe

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Enjoy a flavorful and nutritious dish with this Roasted Vegetable Orzo recipe. Perfect for a quick weeknight meal or as a side dish for gatherings.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: Oven, Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

For the Orzo:

• 1 cup dry orzo pasta
• Salted water, for boiling

For the Roasted Vegetables:

• 1 small zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried Italian herbs (or oregano/thyme)
• Salt and black pepper, to taste

To Finish:

• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Optional: crumbled feta, grated parmesan, or chopped basil

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
3. Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
4. In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
5. Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.

Nutrition

• Serving Size: 1 serving
• Calories: 250 kcal
• Sugar: 5g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 5mg