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Roasted Vegetable Orzo

Roasted Vegetable Orzo: A Colorful and Nourishing Delight

Roasted Vegetable Orzo is a vibrant Mediterranean-inspired dish, perfect for summer days, make-ahead meals, and various occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup Dry Orzo Pasta Cook al dente for best texture.
  • 4 cups Salted Water Use for boiling the orzo.
For the Roasted Vegetables
  • 1 medium Zucchini Can substitute with yellow squash.
  • 1 medium Red Bell Pepper Substitute with another variety if desired.
  • 1 medium Yellow Bell Pepper Can be left out.
  • 1 cup Cherry Tomatoes Chopped regular tomatoes can be used.
  • 1 medium Red Onion Can substitute with yellow onion.
  • 3 tablespoons Olive Oil Essential for roasting and flavor.
  • 1 tablespoon Dried Italian Herbs Fresh herbs can be used instead.
  • To taste Salt and Black Pepper Adjust according to taste.
For the Dressing and Finishing
  • 2 tablespoons Lemon Juice Lime juice can be used for a twist.
  • 1/4 cup Fresh Parsley Omit if simpler finish is preferred.
  • To taste Optional Cheese (Feta/Parmesan/Basil) Skip for a vegan version.

Equipment

  • Oven
  • Large baking sheet
  • Mixing bowl
  • Colander
  • Large pot

Method
 

Step-by-Step Instructions for Roasted Vegetable Orzo
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion with olive oil, dried Italian herbs, salt, and pepper.
  3. Transfer the seasoned vegetables to the baking sheet in a single layer, roast for 20–25 minutes, stirring halfway, until tender and caramelized.
  4. Boil salted water in a large pot, add dry orzo, and cook according to package directions until al dente, about 8–10 minutes. Drain and let excess moisture escape.
  5. Combine the cooked orzo with roasted vegetables in a large serving bowl, squeeze fresh lemon juice, and add chopped parsley, then toss gently.
  6. If desired, sprinkle on crumbled feta or grated parmesan and fold in gently, adjusting seasoning to taste before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 200mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Ensure even roasting by spreading vegetables in a single layer. Resting the orzo enhances the flavor. Store leftovers in the fridge for up to 3 days.

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