🍅🥦 Easy Roasted Vegetable Orzo Recipe
📜 Description:
This vibrant, Mediterranean-inspired orzo dish is a colorful mix of tender pasta and oven-roasted vegetables tossed in a zesty lemon-olive oil dressing. It’s perfect for a quick weeknight dinner, lunch meal prep, or as a side dish for grilled meats, seafood, or plant-based mains. Bursting with flavor from the roasted zucchini, bell peppers, and tomatoes, plus a hint of Parmesan and fresh herbs, this dish is hearty, healthy, and super satisfying.
🧾 Ingredients:
For the Roasted Vegetables:
- 1 zucchini, chopped
- 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 Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
For the Orzo:
- 1 cup orzo pasta
- 4 cups water
- ½ tsp salt
For the Dressing & Garnish:
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley or basil
🍳 Instructions:
- Preheat & Prep Vegetables:
Preheat oven to 425°F (220°C). On a large baking sheet, toss zucchini, peppers, tomatoes, and onion with olive oil, Italian seasoning, salt, pepper, and garlic. Spread evenly. - Roast the Veggies:
Roast for 20–25 minutes, stirring once halfway through, until tender and slightly charred. - Cook the Orzo:
In a medium pot, bring 4 cups of water and ½ tsp salt to a boil. Add orzo and cook for 8–10 minutes or until al dente. Drain and set aside. - Make the Dressing:
In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper. - Assemble the Dish:
Add the cooked orzo to the bowl with the dressing. Toss to coat. Add the roasted vegetables, Parmesan cheese, and chopped herbs. Mix well. - Serve Warm or at Room Temp:
Top with extra Parmesan or herbs, if desired.
🍽️ Servings:
Makes 4 main dish servings or 6 side dish servings
⚖️ Nutritional Info (per main serving, approx.):
Values may vary slightly depending on ingredients used
- Calories: 350
- Protein: 10g
- Fat: 17g
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 6g
- Sodium: 520mg
✅ Health Benefits:
- Rich in fiber & vitamins from a variety of roasted vegetables
- Whole carbs from orzo for sustained energy
- Healthy fats from olive oil support heart health
- Easily made vegetarian, and can be made vegan by omitting the Parmesan or using a vegan alternative
- Great for meal prep and packing for lunches
💡 Notes & Tips:
- Mix up the veggies: Try eggplant, mushrooms, broccoli, or asparagus.
- Make it vegan: Use nutritional yeast or vegan Parmesan for a dairy-free version.
- Make it gluten-free: Swap orzo with gluten-free orzo or cooked quinoa.
- Double the batch: Perfect for potlucks, picnics, or packed lunches all week.
- Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! It stores beautifully in the fridge for up to 4 days. Best served at room temperature or lightly warmed.
Q: What’s a good substitute for orzo?
A: You can use couscous, small pasta shells, pearl barley, or quinoa.
Q: Can I use dried herbs instead of fresh?
A: Yes. Use 1 tsp dried parsley or basil in the dressing, but fresh adds the best flavor for finishing.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge. Add a drizzle of olive oil or lemon juice before serving to refresh the flavor.
Q: What dishes pair well with this?
A: It pairs wonderfully with grilled chicken, salmon, falafel, lamb skewers, or a Greek salad.