Tasty Roasted Vegetable Orzo (Printable)

Vibrant Mediterranean orzo with tender roasted vegetables, feta, and fresh herbs. Perfect as main or side.

# What You 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, garnished with extra herbs if desired.

# Expert Tips:

01 -
  • The roasted vegetables develop a natural sweetness that pairs perfectly with the bright tang of feta and lemon
  • It comes together in under an hour but tastes like something from a restaurant patio
  • You can serve it warm for dinner or pack it for lunch the next day
02 -
  • Overcrowding the baking sheet will steam the vegetables instead of roasting them
  • The orzo continues absorbing liquid after you drain it so slightly undercook it
  • Add the lemon juice right before serving or it will make the dish taste tart over time
03 -
  • Cut your vegetables into similar sizes so they roast evenly
  • Save some of the prettiest roasted tomatoes for the top
  • Let the orzo cool slightly before adding the cheese so it doesn't melt completely

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