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–+ servings
Roasted Vegetable Orzo

Delicious Roasted Vegetable Orzo: Taste the Mediterranean Joy

This Roasted Vegetable Orzo is a vibrant celebration of flavor and color, perfect for a quick meal or make-ahead option.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 8 ounces Dry Orzo Pasta Use gluten-free orzo if needed.
For the Vegetables
  • 1 medium Zucchini Substitute with any squash variety if desired.
  • 1 medium Red Bell Pepper Can be swapped with other bell pepper varieties.
  • 1 medium Yellow Bell Pepper Feel free to use orange or green peppers as alternatives.
  • 1 cup Cherry Tomatoes Regular tomatoes can replace them, or consider sun-dried for stronger flavor.
  • 1 medium Red Onion Yellow onion is a good substitute.
For Roasting
  • 2 tablespoons Olive Oil Opt for high-quality oil for best results.
  • 1 tablespoon Dried Italian Herbs Substitute with fresh herbs for a delightful alternative.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For Finishing Touches
  • 2 tablespoons Lemon Juice Optional but recommended to elevate flavors.
  • 1 cup Fresh Parsley Substitute with basil or cilantro if preferred.
  • 1 cup Feta/Parmesan Cheese Optional; omit for a vegan option or use dairy-free alternative.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • large pot
  • mixing bowl
  • colander
  • Serving bowl

Method
 

Step-by-Step Instructions for Roasted Vegetable Orzo
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Boil a large pot of salted water for the orzo.
  2. In a large bowl, combine zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil, and season with dried herbs, salt, and pepper. Toss until evenly coated.
  3. Spread the vegetables on the baking sheet and roast for 20–25 minutes, stirring halfway through until golden and tender.
  4. Cook the dry orzo in boiling salted water according to package instructions until al dente, around 8-10 minutes. Drain and set aside.
  5. In a serving bowl, mix together the roasted vegetables and cooked orzo. Add lemon juice and parsley, tossing to combine.
  6. Adjust seasoning with salt, pepper, or more lemon juice. If using, sprinkle cheese over the top.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 350mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 70mgCalcium: 150mgIron: 3mg

Notes

Let the Roasted Vegetable Orzo rest for at least 30 minutes before serving to enhance flavor.

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