This roasted vegetable orzo is the perfect blend of cozy and nutritious. It’s easy to make and bursting with flavor. This dish is great for busy weeknights or as a fun side for family gatherings. Each bite is filled with sweet, tender veggies and the comforting texture of orzo pasta.
Why You Will Love This Roasted Vegetable Orzo
You’ll love this dish because it’s simple and satisfying. It uses everyday ingredients and comes together quickly, making it a great weeknight option. The combination of roasted vegetables adds a wonderful depth of flavor. Plus, it’s a hit with both kids and adults alike!
How to Make Roasted Vegetable Orzo
Making this recipe is straightforward and doesn’t require advanced cooking skills. You’ll roast some colorful veggies in the oven while cooking the orzo on the stove. Then, just mix everything together with a little lemon juice for freshness. It’s that easy!
What You Need
- 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
Step-by-Step
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
- Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
- Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.
How to Serve Roasted Vegetable Orzo
This roasted vegetable orzo shines as a side dish or light main course. Pair it with grilled chicken or fish for a delightful meal. It’s also perfect alongside a fresh green salad. For a festive touch, top it with crumbled feta or chopped basil.
How to Store Roasted Vegetable Orzo
Store any leftovers in an airtight container in the fridge for up to three days. If you’d like to freeze it, place it in a freezer-safe bag after it cools completely. When you’re ready to enjoy it again, simply reheat in the microwave or on the stove until warm.
Recipe Tips
- Use seasonal veggies: Feel free to swap in any seasonal vegetables you have on hand.
- Cooked oil: Make sure your olive oil is well-distributed for even roasting.
- Check doneness: Keep an eye on the veggies; you want them soft and slightly golden.
- Taste test: Always taste your dish before serving to adjust seasoning if needed.
- Save the leftovers: This dish tastes even better the next day when the flavors have had time to meld.
Variations & Swaps
- Add protein: Consider mixing in cooked chicken, shrimp, or chickpeas for extra protein.
- Herb changes: Swap out the parsley for fresh basil or cilantro to change up the flavor.
- Cheesy goodness: Try using goat cheese or nutritional yeast instead of feta or parmesan for a different twist.
FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare the roasted vegetables and orzo, store them separately in the fridge, and mix them just before serving. This helps maintain the freshness of the veggies.
Can I freeze the leftovers?
Yes, leftovers freeze well. Just make sure to let them cool before transferring to a freezer-safe container. When reheating, you may need to add a splash of water or broth to perk it up.
What kinds of vegetables can I use?
You can use any of your favorite vegetables! Broccoli, asparagus, or squash can all work beautifully in this dish.
How can I reheat it?
You can reheat it in the microwave for a quick option or on the stovetop in a skillet. Add a little olive oil or broth to keep it moist.
What are some good sides to serve with this dish?
A simple green salad or some crusty bread would be wonderful alongside this orzo. It complements the flavors without overpowering the dish.
Roasted Vegetable Orzo
Ingredients
For the roasted vegetables
- 1 cup dry orzo pasta
- 1 small zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ medium red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (or oregano/thyme)
- Salt and black pepper, to taste
For assembly
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
- Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
Mixing
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
- Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.
