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Roasted Vegetable Orzo

Roasted Vegetable Orzo: A Colorful Twist on Comfort Food

Roasted Vegetable Orzo is a vibrant dish that combines earthy veggies with tender orzo pasta, perfect for quick and healthy meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 each Red Bell Pepper Adds sweetness and color; substitute with orange or yellow bell pepper for variety.
  • 1 each Yellow Bell Pepper Contributes sweetness and additional color; can be omitted or swapped for any color bell pepper.
  • 1 each Zucchini Provides moisture and a tender texture; substitute with yellow squash or asparagus.
  • 1 each Red Onion Adds sharpness and depth; white or sweet onions can be used as a substitute.
  • 2 cups Cherry Tomatoes Enhance sweetness and introduce juiciness; can replace with grape tomatoes if desired.
For the Pasta
  • 1 cup Orzo Pasta The base of the dish; small rice-shaped pasta, can be gluten-free or whole wheat if preferred.
For the Vinaigrette
  • 2 tablespoons Extra Virgin Olive Oil Used for roasting and the vinaigrette; may opt for avocado oil for a lighter flavor.
  • 1 teaspoon Dried Oregano Contributes earthy herbal notes; fresh oregano can serve as an alternative.
  • 2 tablespoons Fresh Lemon Juice Adds brightness and acidity; use fresh for best flavor.
  • 2 cloves Garlic (minced) Delivers aromatic excellence; fresh is best.
  • 1 teaspoon Dijon Mustard Acts as an emulsifier in the vinaigrette.
  • to taste Salt Essential for seasoning; adjust to taste.
  • to taste Black Pepper Essential for seasoning; adjust to taste.
For Garnishing
  • 1 tablespoon Fresh Parsley Provides freshness and color; cilantro or basil can be substitutes.
  • optional to taste Crumbled Feta Cheese Introduces creaminess; consider vegan feta for a dairy-free option.

Equipment

  • Oven
  • Baking Sheet
  • Large pot
  • Colander
  • small bowl
  • large serving bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper or lightly greasing it.
  2. On your prepared baking sheet, toss the chopped red and yellow bell peppers, zucchini, and sliced red onion with 2 tablespoons of olive oil, dried oregano, salt, and pepper. Spread them out in a single layer and roast for 15 minutes.
  3. After 15 minutes, remove the baking sheet and add halved cherry tomatoes. Stir gently and roast for another 10-15 minutes until all vegetables are tender.
  4. While vegetables are roasting, fill a large pot with water and bring to a boil. Add the orzo pasta and cook according to package instructions. Reserve ½ cup of pasta cooking water, then drain the orzo.
  5. In a small bowl, whisk together remaining olive oil, fresh lemon juice, minced garlic, Dijon mustard, and parsley. Season vinaigrette with salt and pepper to taste.
  6. In a large serving bowl, combine the orzo with roasted vegetables. Drizzle vinaigrette over and toss gently to coat.
  7. Serve warm or at room temperature, optionally finishing with crumbled feta cheese.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 80mgCalcium: 70mgIron: 2mg

Notes

Use fresh ingredients for best flavor, and avoid overcrowding vegetables on the baking sheet.

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