Tasty Roasted Vegetable Orzo (Print)
Tender roasted vegetables mixed with al dente orzo, feta, and fresh herbs for a colorful Mediterranean meal.
# 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:
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 Tips:
01 -
- It transforms humble vegetables into something that feels like a special occasion
- The leftovers taste even better the next day, if you have any
02 -
- Overcrowding the baking sheet is the fastest way to steamy, soggy vegetables instead of roasted ones
- Let the orzo cool for a couple of minutes before mixing so it doesn't make the feta melt completely
03 -
- If your vegetables release a lot of liquid while roasting, drain it before mixing with the orzo
- Add the feta right before serving so it stays in distinct salty bites rather than melting away