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Roasted Vegetable Orzo Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Course Salad
Cuisine American
Servings 6
Calories 280 kcal

Ingredients
  

For the Orzo

  • 1 cup dry orzo pasta
  • Salted water, for boiling

For the Roasted Vegetables

  • 1 small zucchini, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp dried Italian herbs (or a mix of oregano and thyme)
  • Salt and freshly cracked black pepper, to taste

To Finish

  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley
  • Optional toppings: crumbled feta, grated parmesan, or torn fresh basil leaves

Instructions
 

  • Preheat and Prep
    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. While the oven heats, chop all your vegetables into similar-sized pieces — this ensures they roast evenly.
  • Roast the Vegetables
    In a mixing bowl, toss the zucchini, peppers, cherry tomatoes, and red onion with olive oil, Italian herbs, salt, and pepper. Spread them out on your baking sheet in a single layer.Roast for 20–25 minutes, stirring once halfway through, until the veggies are tender and slightly caramelized around the edges. The tomatoes should be juicy and blistered — that’s where the flavor builds.
  • Cook the Orzo
    While the vegetables roast, bring a pot of salted water to a boil. Add orzo and cook according to package directions until al dente (usually 8–10 minutes). Drain, drizzle with a touch of olive oil to prevent sticking, and set aside.
  • Combine & Toss
    In a large serving bowl, combine the roasted vegetables and the warm orzo. Add lemon juice and fresh parsley, then toss gently to combine. Taste and adjust seasoning — you might want a pinch more salt or a splash of lemon for brightness.
  • Garnish and Serve
    Finish with crumbled feta or parmesan, a little extra drizzle of olive oil, and maybe a few basil leaves if you have them on hand. Serve warm, at room temperature, or chilled — it’s delicious every way.