Tasty Roasted Vegetable Orzo (Printable)

Tender roasted vegetables tossed with orzo, feta, herbs, and lemon for a vibrant 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 It:

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 Advice:

01 -
  • The roasted vegetables develop a natural sweetness that perfectly balances the tangy feta and bright lemon
  • It is one of those rare dishes that actually tastes better the next day as the flavors meld together
  • You can throw in whatever vegetables you have on hand and it always turns out beautiful
02 -
  • Do not crowd your baking sheet or the vegetables will steam instead of roast, giving you soggy results instead of beautifully charred pieces
  • Rinse your orzo immediately after draining if you are not tossing it with oil right away to prevent it from turning into a solid block
  • Add the lemon juice just before serving, as the acid can dull the vibrant colors of your vegetables if it sits too long
03 -
  • Reserve a small handful of fresh herbs to scatter over the top just before serving for a restaurant worthy presentation
  • Let the roasted vegetables rest on the baking sheet for a few minutes they will release some concentrated juices that you want to toss with the orzo

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