Name: Roasted Vegetable Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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

Jump to Recipe

If you’re looking for a dish that bursts with color, flavor, and versatility, Roasted Vegetable Orzo is the answer you didn’t know you needed. Imagine tender bites of orzo pasta dressed in lemon and olive oil, tossed with sweet, caramelized vegetables that retain just enough crunch to keep things interesting. Whether you serve it warm as a weeknight dinner or chilled for a picnic, this dish is the ultimate marriage of comfort and freshness. It’s my go-to “bring-a-dish” recipe and trust me, you’ll quickly find yourself making it on repeat!

Roasted Vegetable Orzo Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a handful of everyday ingredients is all you need to create something truly special with Roasted Vegetable Orzo. Each component plays its part: from the juicy burst of roasted tomatoes to the bright green flecks of parsley, every ingredient brings unique flavor and eye-catching color to the bowl.

Orzo pasta: Its rice shape gives a creamy texture and helps trap all the yummy flavors.
Salted water: Boiling your orzo in well-salted water makes sure the pasta is tasty from the inside out.
Zucchini: This veggie softens beautifully in the oven and adds a mild, earthy flavor.
Red bell pepper: Sweet and slightly smoky, it gives deep color and crunchy texture.
Yellow bell pepper: Adds sunshine-hued color and natural sweetness to the mix.
Cherry tomatoes: Roasting makes them juicy and intensely flavorful – never skip these!
Red onion: Roasts down to sweet, mellow ribbons that tie everything together.
Olive oil: Helps everything caramelize and lends a fruity, rich depth.
Dried Italian herbs: A blend (or just oregano/thyme) infuses the veggies with beautiful herbal notes.
Salt and black pepper: Essential for bringing out every nuance of flavor.
Lemon juice: A squeeze of brightness that lifts the dish at the end.
Fresh parsley: Chopped and sprinkled for a fresh, lively finish.
Optional toppings (feta, parmesan, basil): Each brings its own flair – choose your favorite or mix and match!

How to Make Roasted Vegetable Orzo

Step 1: Prep Your Oven and Veggies

Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper – this makes for easy clean-up later! Dice up the zucchini, chop those peppers, halve the cherry tomatoes, and slice the red onion. Prepping your veggies before anything else keeps the process smooth and stress-free.

Step 2: Toss and Roast the Veggies

In a big mixing bowl, toss all your prepped veggies with olive oil, dried Italian herbs, salt, and black pepper. Spread them in an even layer on your baking sheet. Roast them in the hot oven for 20–25 minutes, stirring halfway through. Keep an eye out for those caramelized edges – that’s where the magic happens and the flavor intensifies!

Step 3: Cook the Orzo

While your vegetables roast and fill your kitchen with intoxicating aromas, cook the orzo in a pot of salted boiling water according to the package directions. Drain when it’s just al dente; you want tender pasta that still holds its shape. Transfer the orzo to a large bowl to cool slightly while you finish the vegetables.

Step 4: Mix Everything Together

Combine your cooked orzo with the warm, roasted veggies straight from the oven. Add the lemon juice and chopped fresh parsley, then gently toss to bring all those gorgeous colors and flavors together. If you’re feeling indulgent, sprinkle in your favorite cheese or a handful of chopped fresh basil at this stage.

Step 5: Taste, Top, and Serve

Give your Roasted Vegetable Orzo one last taste – adjust the salt, pepper, or lemon if needed, then add any last-minute toppings like crumbled feta or parmesan. You can serve it warm, letting the cheese melt slightly, or chill it for a refreshing twist. It’s just as delicious either way!

How to Serve Roasted Vegetable Orzo

Garnishes

Finish your Roasted Vegetable Orzo with a flourish by scattering more fresh parsley, a few extra crumbles of feta, or a dusting of parmesan on top. A drizzle of good olive oil or a squeeze of extra lemon also goes a long way, making every bite pop with freshness and flavor.

Side Dishes

This vibrant pasta is fantastic solo, but it also plays well with others! Pair it with simple grilled chicken, shrimp skewers, or even a piece of roasted salmon for a hearty meal. For a lighter touch, serve it with a crisp green salad and some crusty bread to sweep up every last morsel.

Creative Ways to Present

Make your Roasted Vegetable Orzo the star of your next potluck by piling it into a large, shallow platter and topping it with colorful roasted veggies and feta. Or, try serving it as cute individual bowls or salad cups for fun grab-and-go portions at picnics or parties.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your Roasted Vegetable Orzo in an airtight container in the refrigerator for up to 4 days. The flavors continue to mingle and deepen, making it taste even better the next day!

Freezing

While the orzo itself will freeze fairly well, the texture of the roasted veggies may soften a bit after thawing. For best results, freeze in a sealed container for up to one month. Thaw overnight in the fridge before serving, and give it a fresh herb and lemon boost before eating.

Reheating

To reheat, simply pop leftovers in the microwave for a minute or two, or gently warm in a skillet with a splash of water or olive oil. If you’re taking it for lunch, Roasted Vegetable Orzo tastes wonderful at room temperature, so you won’t even need to reheat it!

FAQs

Can I use other vegetables in my Roasted Vegetable Orzo?

Absolutely! Feel free to swap in whatever veggies you have on hand, like eggplant, mushrooms, asparagus, or even roasted carrots. This dish is incredibly flexible and perfect for using up odds and ends from your fridge.

Is Roasted Vegetable Orzo good for meal prep?

Yes, it’s terrific for meal prep! The flavors actually deepen and improve after a day in the fridge, and it’s just as yummy cold as it is warm. Pack individual portions for easy lunches or dinners all week long.

What kind of cheese works best with Roasted Vegetable Orzo?

Crumbled feta adds a creamy tang, while grated parmesan brings a savory, nutty touch. You can even sprinkle both for a layered flavor. Goat cheese or fresh mozzarella are excellent alternatives if you want to experiment.

Can Roasted Vegetable Orzo be made gluten-free?

Definitely! Just swap out regular orzo for your favorite gluten-free brand or another pasta shape, and follow the same directions. The rest of the ingredients are naturally gluten-free.

How do I make this recipe vegan?

Simply leave out the cheese or use your preferred vegan cheese alternative. Roasted Vegetable Orzo is already plant-based aside from the cheese, so it’s super easy to adapt.

Final Thoughts

I hope you’ll find Roasted Vegetable Orzo as irresistible as I do! It’s a vibrant, flavor-packed dish you’ll want on repeat for potlucks, lunchboxes, or easy weeknight dinners. Give it a try and let each colorful bite remind you just how joyful simple, seasonal cooking can be.

Roasted Vegetable Orzo Recipe

★★★★★

4.9 from 18 reviews

Author: Olivia
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A flavorful and colorful dish, Roasted Vegetable Orzo is a delightful blend of tender orzo pasta with a medley of roasted zucchini, bell peppers, cherry tomatoes, and red onion, all tossed in herbs and lemon juice. Perfect for a light and satisfying meal.

Instructions

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.
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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting, Boiling
Cuisine: Mediterranean