Roasted Vegetable Orzo is a colorful, satisfying dish that brings together caramelized vegetables and tender orzo pasta in one delicious bowl. The flavors are fresh, the texture is light yet comforting, and the dish works just as well warm or chilled. I love making it for a quick dinner, a hearty side, or a wholesome meal prep option.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly flexible and packed with flavor. Roasting the vegetables deepens their taste and gives the dish a slightly sweet, smoky element. Orzo cooks fast and absorbs all the juices and seasoning, making every bite flavorful. It’s a great way for me to use up whatever vegetables I have in the fridge, and it always turns out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Orzo pasta
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Red bell pepper, chopped
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Zucchini, chopped
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Red onion, sliced
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Cherry tomatoes
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Olive oil
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Garlic, minced
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Italian seasoning or dried oregano
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Salt
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Black pepper
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Fresh parsley or basil, chopped
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Lemon juice (optional, for brightness)
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Crumbled feta cheese or shaved Parmesan (optional)
Directions
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I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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I toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, garlic, Italian seasoning, salt, and pepper.
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I spread the vegetables on the baking sheet in a single layer and roast for 20–25 minutes, stirring halfway, until golden and tender.
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While the vegetables roast, I cook the orzo in salted boiling water according to the package instructions, then drain and set aside.
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I combine the roasted vegetables and cooked orzo in a large bowl.
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I drizzle with a little more olive oil, add lemon juice if I want brightness, and toss everything together.
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I garnish with fresh herbs and sprinkle with feta or Parmesan if I’m using it, then serve warm or chilled.
Servings and timing
This recipe serves 4–6 and takes about 35 minutes total—10 minutes to prep and 25 minutes to roast and cook the orzo.
Variations
Sometimes I add roasted eggplant, mushrooms, or carrots depending on the season. I’ve also stirred in a handful of spinach or arugula at the end for a fresh touch. For protein, I top it with grilled chicken, chickpeas, or a fried egg. If I want it more tangy, I use a splash of balsamic vinegar instead of lemon juice.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It tastes great cold or at room temperature, but I can also reheat it in a skillet or microwave. If it dries out, I stir in a splash of olive oil or a squeeze of lemon juice before serving.
FAQs
Can I use another type of pasta?
Yes. I’ve made this with couscous, farro, or small pasta shapes like shells and it works just as well.
Can I make this ahead?
Definitely. I often roast the vegetables and cook the orzo ahead of time, then toss everything together when I’m ready to serve.
What kind of cheese works best?
Feta adds a nice tang, but I also like shaved Parmesan or even goat cheese for a creamy touch.
How do I keep orzo from sticking together?
I stir it right after cooking and add a drizzle of olive oil if I’m letting it sit. That keeps it loose and fluffy.
Is this good for meal prep?
Yes. It stores well, and the flavors get even better after sitting for a day. I just pack it into containers and go.
Conclusion
Roasted Vegetable Orzo is one of my go-to recipes for something healthy, easy, and full of flavor. With golden roasted veggies, fluffy orzo, and fresh herbs, it’s a dish that works for any season and every occasion. Whether I’m serving it warm for dinner or cold as a side dish, it always hits the mark.
