Tasty Roasted Vegetable Orzo (Printable)

Tender roasted vegetables combined with orzo pasta, feta cheese, and fresh herbs for a vibrant Mediterranean meal.

# Ingredient List:

→ 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 - Combine zucchini, red and yellow bell peppers, red onion, and cherry tomatoes in a large bowl. 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 to 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 for 8 to 10 minutes, stirring occasionally, until al dente. Drain, then toss with 1 tablespoon olive oil.
05 - Combine roasted vegetables and cooked orzo in a large serving bowl. Add feta, basil, parsley, lemon zest, and lemon juice. Toss gently to combine. Adjust seasoning to taste. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The roasted vegetables develop this sweet concentrated flavor that makes even simple orzo taste restaurant worthy
  • You can serve it warm right out of the pot or let it hang out at room temperature for potlucks without losing its magic
02 -
  • Do not crowd your vegetables on the baking sheet or they will steam instead of roast and you will miss out on those caramelized edges
  • The lemon juice goes in last because the acid can dull the bright green color of the herbs if added too early
03 -
  • Save a splash of the pasta cooking water before draining and add it if the orzo seems dry when mixing with the vegetables
  • Let the vegetables cool for about 5 minutes after roasting so they do not make the orzo mushy when you toss them together

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