Roasted Vegetable Orzo

One day I was looking for a side dish that was colorful, flavorful, and easy to make, so I decided to combine my love for roasted vegetables with the delicate texture of orzo pasta. The sweet caramelization from the oven-roasted veggies paired beautifully with the tender orzo, creating a dish that felt fresh yet comforting. The first bite was a perfect blend of savory, slightly sweet, and herbaceous flavors.

Since then, this Roasted Vegetable Orzo has become a staple for both weeknight dinners and gatherings. It’s a versatile dish that works as a main for lighter meals or as a vibrant side to grilled meats and seafood. Plus, the medley of vegetables makes it as beautiful to look at as it is to eat.

Ingredients

Here’s what I use for this recipe and you can always make substitutions if you prefer!

• Orzo pasta – A small, rice-shaped pasta that cooks quickly and has a light texture
• Cherry tomatoes – Sweet and juicy, perfect for roasting
• Zucchini – Adds a mild, fresh flavor and tender bite
• Bell peppers – Brings sweetness and vibrant color
• Red onion – Adds a slight tang and depth
• Olive oil – Helps the vegetables roast to golden perfection
• Garlic – Infuses the dish with savory aroma
• Fresh basil – Brightens the flavors before serving
• Salt and pepper – Essential for seasoning balance
• Tools You’ll Need
• Baking sheet – For roasting vegetables evenly
• Large pot – To cook the orzo
• Cutting board – For prepping vegetables
• Sharp knife – For clean, even cuts
• Wooden spoon – For tossing pasta and vegetables together
• Colander – For draining the orzo

Instructions

Step 1

I start by preheating the oven to 425°F and lining a baking sheet with parchment paper.

Step 2

I chop the cherry tomatoes, zucchini, bell peppers, and red onion, then toss them with olive oil, minced garlic, salt, and pepper.

Step 3

I spread the vegetables in a single layer on the baking sheet and roast them until tender and slightly caramelized.

Step 4

While the vegetables roast, I cook the orzo in salted boiling water until al dente, then drain and set aside.

Step 5

Once the vegetables are done, I combine them with the orzo in a large mixing bowl, tossing gently to mix the flavors.

Step 6

I sprinkle chopped fresh basil over the top before serving warm or at room temperature.

Tips

For extra flavor, I sometimes add a squeeze of lemon juice or a handful of crumbled feta cheese before serving. If making ahead, keep the basil separate until ready to serve to maintain freshness.

Ways to Serve

This Roasted Vegetable Orzo is perfect as a side to grilled chicken, fish, or steak, but it also works wonderfully as a standalone vegetarian main.

Frequently Asked Questions

Can I use other vegetables for Roasted Vegetable Orzo?

Yes, vegetables like eggplant, asparagus, or mushrooms roast beautifully in this dish.

Can I serve it cold?

Absolutely, it makes a great pasta salad when chilled.

Can I make it gluten-free?

Yes, just use gluten-free orzo or another small gluten-free pasta.

See You in the Kitchen

I hope you try this Roasted Vegetable Orzo and enjoy its vibrant colors and fresh flavors. It’s simple, versatile, and a joy to share.

Happy Cooking!

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