Roasted Vegetable Orzo: A Delicious and Nutritious Recipe for Your Next Meal

Roasted Vegetable Orzo is a delightful meal that offers both taste and nutrition. It combines tender roasted veggies with hearty orzo pasta. This dish is perfect for lunch, dinner, or even as a side at gatherings. It’s a great way to enjoy seasonal vegetables and can be made in just one hour. Plus, you can customize it by adding your favorite herbs and cheese!

how to make Roasted Vegetable Orzo

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

Directions:

1. Preheat your 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 the mixture on the baking sheet and roast for 20-25 minutes, stirring halfway through, until the vegetables are caramelized and tender.
3. Meanwhile, cook the orzo in salted boiling water according to the 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. If desired, add crumbled feta or parmesan cheese. Taste and adjust the seasoning. Serve warm or chilled.

how to serve Roasted Vegetable Orzo

You can serve Roasted Vegetable Orzo warm or let it cool to enjoy it as a refreshing salad. It pairs well with grilled meats, fish, or can be enjoyed on its own. For added flavor, sprinkle some extra herbs or cheese on top before serving.

how to store Roasted Vegetable Orzo

Store any leftovers in an airtight container in the refrigerator. It will last for up to three days. You can enjoy it cold, or reheat it in the microwave. If it seems dry, add a splash of olive oil before serving.

tips to make Roasted Vegetable Orzo

• Feel free to mix and match vegetables based on what you have on hand or what’s in season.
• For added protein, consider including chickpeas or grilled chicken.
• Ensure the vegetables are cut into uniform sizes for even roasting.
• Don’t skip the lemon juice! It brightens the dish and enhances the flavors.

variation

You can turn this recipe into a Mediterranean version by adding olives and sun-dried tomatoes. For a creamy twist, mix in some Greek yogurt or a dollop of ricotta cheese.

FAQs

Can I use different types of pasta instead of orzo?

Yes, you can use other small pasta shapes like ditalini, farro, or quinoa for a gluten-free option.

Can I make this recipe ahead of time?

Absolutely! You can make the roasted vegetables and cook the orzo a day in advance. Combine them when you’re ready to serve.

Is this recipe vegan?

Yes, as it is described above, this recipe is vegan as long as you omit any cheese. You can still add flavor with herbs and lemon juice.

Roasted Vegetable Orzo

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A delightful meal that combines tender roasted veggies with hearty orzo pasta, perfect for lunch, dinner, or gatherings.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

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• 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

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Instructions

1. Preheat your 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 the mixture on the baking sheet and roast for 20-25 minutes, stirring halfway through, until the vegetables are caramelized and tender.
3. Meanwhile, cook the orzo in salted boiling water according to the 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. If desired, add crumbled feta or parmesan cheese. Taste and adjust the seasoning. Serve warm or chilled.

Notes

For best results, mix and match vegetables based on what’s in season. Don’t skip the lemon juice for added brightness.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan