Roasted Vegetable Orzo
Roasted Vegetable Orzo is a colorful, comforting dish packed with tender, caramelized veggies and tiny, chewy orzo pasta. The mix of roasted sweet peppers, zucchini, cherry tomatoes, and red onion…
Tip: save now, cook later.Roasted Vegetable Orzo is a colorful, comforting dish packed with tender, caramelized veggies and tiny, chewy orzo pasta. The mix of roasted sweet peppers, zucchini, cherry tomatoes, and red onion brings a natural sweetness and a hint of smokiness to the plate. Tossed with simple herbs and a drizzle of olive oil, it’s fresh and satisfying without being heavy.
I love making this when I want something that feels both light and filling at the same time. Roasting the veggies really brings out their flavor, and the orzo soaks up all those delicious pan juices. I like to add a sprinkle of feta or a little fresh basil on top at the end—it just elevates the whole dish in a simple way.
This is a great recipe to whip up for lunches or as a side for dinner. I often pack it for work because it tastes even better the next day when the flavors have had time to meld. Plus, it’s easy to customize with whatever vegetables you have on hand, so it’s never the same twice but always hits the spot.
Key Ingredients & Substitutions
Orzo Pasta: This small pasta cooks quickly and adds a nice chewy texture. If you don’t have orzo, you can substitute with small pasta shapes like ditalini or even couscous for a similar feel.
Vegetables: Zucchini, bell peppers, cherry tomatoes, and red onion give a mix of sweet, tender, and slightly crisp textures. Feel free to swap in eggplant, mushrooms, or asparagus depending on what’s fresh or your preference.
Olive Oil: Using good quality olive oil helps bring out the flavor while roasting. If you prefer, avocado or vegetable oil can work but won’t add quite the same richness.
Herbs: Dried oregano and fresh or dried basil give the dish a bright, herbaceous taste. Parsley or thyme also work well if you want variety.
How Can I Get Perfectly Roasted Vegetables Without Overcooking?
Roasting vegetables to just the right tenderness with some caramelized edges makes this dish stand out. Here’s what I do:
- Cut veggies into evenly sized pieces so they cook at the same rate.
- Use a hot oven (around 425°F/220°C) to get a nice roast but watch closely after 20 minutes to avoid burning.
- Toss vegetables halfway through cooking to roast evenly on all sides.
- If some veggies cook faster (like cherry tomatoes), add them halfway through the roasting time.
This way, you get a lovely balance of soft inside and slightly crisp, browned edges that add great flavor and texture to your orzo.
Equipment You’ll Need
- Large baking sheet – perfect for spreading out veggies so they roast evenly without steaming.
- Medium pot – to boil orzo pasta without crowding it.
- Colander – helps drain the orzo quickly once it’s cooked.
- Wooden spoon or silicone spatula – to gently mix the orzo with veggies without breaking the pasta.
- Chef’s knife – makes chopping vegetables fast and easy.
Flavor Variations & Add-Ins
- Add crumbled feta or goat cheese for a creamy, tangy boost that pairs well with the roasted flavors.
- Stir in toasted pine nuts or chopped walnuts for some crunch and a nutty depth.
- Swap some roasted veggies for cooked chickpeas or grilled chicken to add protein and make it a complete meal.
- Mix in fresh herbs like mint or dill at the end to freshen up the dish with an herbal twist.
How to Make Roasted Vegetable Orzo?
Ingredients You’ll Need:
For The Orzo and Vegetables:
- 1 cup orzo pasta
- 1 medium zucchini, sliced into rounds
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- ½ teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh basil or parsley, thinly sliced, for garnish
How Much Time Will You Need?
The whole process takes about 35-40 minutes, including 10 minutes to prep the vegetables and orzo, 20-25 minutes to roast the vegetables, and about 10 minutes to cook the orzo and combine everything. It’s a fairly quick dish that’s great for busy weeknights.
Step-by-Step Instructions:
1. Preheat and Prepare Vegetables:
Start by preheating your oven to 425°F (220°C). Toss the zucchini slices, chopped yellow and red bell peppers, cherry tomatoes, and red onion with 2 tablespoons of olive oil, dried oregano, salt, and pepper. Spread the vegetables evenly on a baking sheet for roasting.
2. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. Toss them halfway through cooking so they brown evenly and develop a tender, caramelized texture.
3. Cook the Orzo:
While the vegetables roast, bring a pot of salted water to a boil. Add the orzo pasta and cook according to the package directions (usually 8-10 minutes) until it’s just al dente. Drain it well.
4. Finish the Orzo and Combine:
Return the hot drained orzo to the pot. Stir in the minced garlic and the remaining tablespoon of olive oil while the orzo is still warm. Add the roasted vegetables to the pasta. Mix in either fresh chopped basil or sprinkle dried basil over the dish. Season to taste with salt and pepper.
5. Serve:
Serve your roasted vegetable orzo warm or at room temperature. Garnish with more fresh herbs like basil or parsley if you like, and enjoy a colorful, flavorful meal that’s simple and satisfying!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen vegetables, but it’s best to thaw and drain them well before roasting to avoid extra moisture. Keep an eye on the roasting time as frozen veggies might cook faster or release more water.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stove with a splash of olive oil or water to keep the orzo from drying out.
Can I Make This Recipe Ahead of Time?
Absolutely! You can roast the vegetables and cook the orzo ahead, then combine just before serving. This makes a great meal prep option or easy lunch for the next day.
What Can I Add to Make This a Complete Meal?
Try adding protein like cooked chickpeas, grilled chicken, or feta cheese for extra flavor and nutrition. Nuts like toasted pine nuts also add a nice crunch and richness.
