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–+ servings
Roasted Vegetable Orzo

Roasted Vegetable Orzo: A Colorful, Cozy Pasta Delight

Roasted Vegetable Orzo is a vibrant, Mediterranean-inspired dish combining oven-roasted vegetables and tender orzo pasta, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 cup orzo pasta can be substituted with gluten-free orzo, rice, quinoa, or lentils
For the Vegetables
  • 1 small zucchini diced; replace with yellow squash if desired
  • 1 whole red bell pepper chopped; swap for orange or yellow bell pepper for variety
  • 1 whole yellow bell pepper chopped; can be substituted with more zucchini
  • 1 cup cherry tomatoes halved; use chopped regular tomatoes for variety
  • 1/2 whole red onion sliced; yellow onions are a sweeter alternative
For the Roasting
  • 2 tbsp olive oil extra virgin recommended
  • 1 tsp dried Italian herbs you can use oregano or thyme
  • to taste salt and black pepper adjust seasoning to your taste
For the Final Touches
  • 1 tbsp lemon juice adjust according to your preference
  • 2 tbsp fresh parsley chopped; basil or cilantro can be used as substitutes
  • 1 serving optional cheese crumbled feta, grated parmesan, or chopped basil

Equipment

  • baking sheet
  • large mixing bowl
  • Pot
  • Colander

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Combine diced zucchini, chopped red and yellow bell peppers, halved cherry tomatoes, and sliced red onion in a large bowl.
  3. Drizzle with olive oil, sprinkle dried Italian herbs, and season with salt and black pepper. Toss to coat the vegetables.
  4. Spread the vegetable mixture on the baking sheet and roast for 20-25 minutes, stirring halfway.
  5. While vegetables are roasting, bring a large pot of salted water to boil. Cook orzo pasta according to package instructions (8-10 minutes). Drain and set aside.
  6. In a large mixing bowl, combine roasted vegetables with cooked orzo, add lemon juice and chopped parsley, tossing gently.
  7. Optional: Sprinkle in your choice of cheese, adjust seasoning, and serve warm, chilled, or at room temperature.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 36gProtein: 7gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 300mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently before serving.

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