Roasted Vegetable Orzo
Tender orzo pasta tossed with caramelized roasted vegetables, olive oil, lemon, and feta for a simple, colorful Mediterranean meal. It’s satisfying, flavorful, and great warm or chilled as a salad.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 3–4
Ingredients
For the Roasted Vegetables:
1 small zucchini, diced
1 red bell pepper, chopped
1 small red onion, chopped
1 cup cherry tomatoes, halved
1 small eggplant, diced
2 tbsp olive oil
½ tsp dried oregano
½ tsp dried thyme
Salt and black pepper, to taste
For the Orzo:
1 cup orzo pasta
1½ tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
¼ cup crumbled feta cheese
2 tbsp chopped parsley or basil
Optional: a handful of baby spinach or arugula
Instructions
Preheat Oven:
Heat oven to 425°F (220°C). Line a baking tray with parchment paper.
Prepare and Roast Vegetables:
Toss zucchini, bell pepper, onion, tomatoes, and eggplant with olive oil, oregano, thyme, salt, and pepper.
Spread evenly on the tray and roast for 25–30 minutes, stirring halfway through, until golden and slightly charred.
Cook Orzo:
Meanwhile, cook orzo in salted boiling water until al dente (about 8–10 minutes).
Drain, drizzle with a touch of olive oil, and set aside.
Combine:
In a large bowl, toss the warm orzo with the roasted vegetables, garlic, lemon juice, feta, and herbs.
Add spinach or arugula if using, and toss gently until slightly wilted.
Finish:
Taste and adjust with extra lemon, olive oil, salt, or pepper as needed.
Notes & Tips
Add toasted pine nuts or sun-dried tomatoes for extra flavor.
For more protein, mix in chickpeas or grilled chicken.
This dish can be served warm or cold, making it great for meal prep or picnics.
Substitute whole-wheat orzo for extra fiber.
Frequently Asked Questions
Q: Can I make this ahead?
Yes! It stores well in the fridge for up to 3 days. Just drizzle with a little olive oil before serving.
Q: What can I use instead of orzo?
You can substitute with couscous, farro, or quinoa — all pair beautifully with roasted vegetables.
Nutritional Information
Calories: ~360 kcal
Protein: 11 g
Fat: 16 g
Carbs: 42 g
Fiber: 5 g