Tasty Roasted Vegetable Orzo (Printable)

Tender roasted vegetables tossed with perfectly cooked orzo, fresh herbs, and zesty lemon finish.

# What You Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Orzo

10 - 1 1/2 cups orzo pasta
11 - 4 cups vegetable broth or water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt

→ Finishing Touches

14 - 1/3 cup crumbled feta cheese
15 - 2 tablespoons chopped fresh basil
16 - 2 tablespoons chopped fresh parsley
17 - Zest and juice of 1 lemon

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and black pepper. Toss to coat evenly.
03 - Spread vegetables on the prepared baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly browned.
04 - Bring vegetable broth or water to a boil in a large saucepan. Add orzo and 1/2 teaspoon salt. Cook according to package instructions (about 8-10 minutes), stirring occasionally, until al dente. Drain, then toss with 1 tablespoon olive oil.
05 - In a large serving bowl, combine roasted vegetables and cooked orzo. Add feta, basil, parsley, lemon zest, and lemon juice. Toss gently to combine. Adjust seasoning to taste. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasted vegetables develop this incredible sweetness that balances perfectly with tangy feta and bright lemon
  • Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep
  • Everything happens on one sheet pan and one pot, meaning minimal cleanup and maximum flavor
02 -
  • Overcrowding the baking sheet is the enemy of roasted vegetables, so use two sheets if needed to get proper caramelization
  • The orzo will continue absorbing liquid as it sits, so I actually prefer a slightly looser texture when I first mix everything together
  • Adding fresh herbs at the end preserves their bright flavor and prevents them from becoming dull or bitter
03 -
  • Cut your vegetables into similar sized pieces so they roast evenly and finish at the same time
  • Reserve some of the pasta cooking water to add back if the orzo seems too dry when mixing everything together

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