Roasted Vegetable Orzo Recipe

Introduction

Roasted Vegetable Orzo is a vibrant, satisfying dish that combines tender roasted vegetables with delicate orzo pasta. It’s perfect as a light main or a flavorful side, bursting with fresh herbs and tangy feta.

Ingredients

• 1 cup orzo pasta
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• Juice of 1 lemon

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Spread the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion on a baking sheet.
3. Step 3: Drizzle the olive oil over the vegetables, and season them with salt, pepper, Italian seasoning, and minced garlic. Toss to coat evenly.
4. Step 4: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. Step 5: While the vegetables are roasting, cook the orzo pasta according to the package instructions. Drain and set aside.
6. Step 6: Once the vegetables are done, combine them with the cooked orzo in a large bowl.
7. Step 7: Add the crumbled feta cheese and chopped fresh basil, and toss everything together gently.
8. Step 8: Squeeze the juice of one lemon over the mixture and toss again to combine.

Tips & Variations

• For extra flavor, add a handful of toasted pine nuts or slivered almonds before serving.
• Substitute feta with goat cheese or Parmesan for a different cheese twist.
• Use gluten-free orzo or a small gluten-free pasta to make this dish suitable for gluten sensitivity.
• Try adding roasted eggplant or mushrooms for more variety in your veggies.

Storage

Store leftover roasted vegetable orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables in advance?

Yes, you can dice and season the vegetables ahead of time, but it’s best to roast them fresh just before serving for optimal texture and flavor.

Is this dish suitable for meal prep?

Absolutely. This orzo dish keeps well and can be packed for lunches or quick dinners throughout the week.

Roasted Vegetable Orzo Recipe

Print Recipe

★★★★★

4.6 from 88 reviews

This Roasted Vegetable Orzo is a vibrant, healthy dish combining tender roasted veggies with perfectly cooked orzo pasta, tossed with zesty lemon juice, fresh basil, and creamy feta cheese. Ideal as a light lunch or a flavorful side, it offers a delightful Mediterranean-inspired taste with simple ingredients and straightforward preparation.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Orzo Pasta

• 1 cup orzo pasta

Vegetables

• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced

Seasonings and Extras

• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• Juice of 1 lemon

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the vegetables evenly.
2. Prepare Vegetables: Spread the diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and sliced red onion evenly on a baking sheet to allow proper roasting.
3. Season Vegetables: Drizzle the olive oil over the vegetables, then sprinkle with salt, pepper, Italian seasoning, and minced garlic. Toss the vegetables gently to coat them thoroughly with the oil and seasonings.
4. Roast Veggies: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, enhancing their natural sweetness.
5. Cook Orzo: While the vegetables roast, cook the orzo pasta according to the package instructions. Once cooked, drain and set aside to cool slightly.
6. Combine Ingredients: In a large bowl, combine the roasted vegetables with the cooked orzo. This creates the base of the dish with flavorful textures.
7. Add Cheese & Herbs: Add the crumbled feta cheese and chopped fresh basil to the bowl. Toss gently to evenly distribute the flavors without breaking up the cheese too much.
8. Finish with Lemon: Squeeze the juice of one lemon over the mixture and toss again to incorporate the fresh citrus tang, brightening the overall flavor.

Notes

• You can substitute orzo with other small pasta shapes if desired.
• For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
• Roasting time may vary slightly depending on your oven; vegetables should be tender and caramelized but not burnt.
• Leftovers keep well refrigerated in an airtight container for up to 3 days.
• Adding toasted pine nuts or walnuts can provide extra crunch and flavor.

Keywords: roasted vegetable orzo, Mediterranean pasta salad, easy vegetarian dinner, roasted veggies, orzo pasta recipe