Tasty Roasted Vegetable Orzo (Printable)

Vibrant Mediterranean orzo with tender roasted vegetables, fresh herbs, and tangy feta. Ready in under an hour.

# What You'll 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

# How to Make It:

01 - Preheat oven to 425°F and 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 the tender orzo
  • It's one of those rare dishes that actually tastes better the next day, making it perfect for meal prep
  • You can swap in whatever vegetables are in season, so it never gets boring
02 -
  • Dont overcrowd the baking sheet or the vegetables will steam instead of roast, losing that wonderful caramelized flavor
  • Reserve a splash of the pasta cooking water before draining, it helps bind everything together if the dish seems dry
03 -
  • Cut your vegetables into similar sizes so they roast evenly, nothing worse than some pieces burnt while others are still raw
  • Let the roasted vegetables sit on the hot baking sheet for a few minutes, they continue cooking and develop even more flavor

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