I’m excited to share my Roasted Vegetable Orzo, where caramelized roasted veggies, fresh herbs, and a lemon-olive oil dressing come together in just 35 minutes to create one of my favorite Easy Healthy Veggie Meals.

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I always thought a simple bowl could surprise you. My Best Flavorful Roasted Vegetable Orzo is that kind of surprise.

Sweet cherry tomatoes and slightly charred zucchini mingle with tender orzo, their juices folding into every bite. The contrast of caramelized veg and toothsome orzo makes it strangely addictive, you won’t expect how bright it tastes.

It’s one of my favorite Roasted Veggie Recipes Meals and it also sits high on my list of Orzo And Vegetables Recipes. Eat it warm or chilled, as a side or your whole meal, you’ll go back for seconds.

Ingredients

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Tiny pasta that’s more rice-like, gives carbs and a nice chewy texture.
Sweet, crunchy, full of vitamin C and fiber, bright color and flavor.
Bursting sweet-tart juices, lycopene rich, makes the dish tangy and fresh.
Mild, soaks up herbs and oil, adds moisture without weighing it down.
Extra virgin gives richness, healthy fats, helps roast flavors bloom, don’t skimp.
Savory punch, tiny amount goes a long way, adds depth and warmth.
Crumbly, salty, brightens the dish, adds protein and tang if you want.
Lemon juice wakes it up, oregano and basil give fresh herbal lift.

Ingredient Quantities

1 1/2 cups (about 300 g) dry orzo pasta

2 medium bell peppers, seeded and cut into 1-inch pieces

1 medium zucchini, halved and sliced (about 1 1/2 cups)

1 small eggplant, about 1 cup diced (optional)

1 pint (about 250 g) cherry tomatoes

1 small red onion, cut into wedges

2 cups broccoli florets

3 tablespoons extra virgin olive oil

3 garlic cloves minced

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil (optional)

1/2 cup crumbled feta cheese (optional)

Salt, about 1 teaspoon

Black pepper, about 1/2 teaspoon

Pinch red pepper flakes (optional)

How to Make this

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1. Preheat oven to 425 F (220 C). Chop the bell peppers into 1 inch pieces, halve and slice the zucchini, dice the eggplant if using, leave the cherry tomatoes whole, cut the red onion into wedges and separate the broccoli into small florets.

2. Put all the veggies on a rimmed baking sheet, drizzle about 2 tablespoons of the olive oil over them, sprinkle about 3/4 teaspoon salt, 1/2 teaspoon black pepper and a pinch of red pepper flakes if you like heat. Toss so everything is coated and spread into a single layer. Roast for 20 to 25 minutes until edges are caramelized and the tomatoes start to burst, toss once halfway through.

3. While the vegetables roast bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 10 minutes. Scoop out about 1/3 cup of the pasta cooking water before draining, then drain the orzo.

4. Make the dressing: in a small bowl whisk the remaining 1 tablespoon olive oil with the minced garlic, 2 tablespoons lemon juice, the lemon zest, the oregano (dried or chopped fresh), and a little extra black pepper. Let it sit a minute so the garlic softens and the flavors marry.

5. Transfer the hot orzo to a large bowl, add the roasted vegetables and pour the dressing over everything. Toss gently to combine, adding a splash of the reserved pasta water if the mixture seems dry or if you want it silkier.

6. Stir in the chopped parsley and the basil if using, taste and adjust with more salt, pepper or lemon juice if needed. Dont overmix or the veggies will break up too much.

7. Sprinkle the crumbled feta over the top or fold it in gently if you prefer it distributed. The feta is optional but really brings the dish together.

8. Serve warm or chill for later as a salad, it keeps well in the fridge for up to 3 days. Reheat gently or enjoy cold for a meal prep lunch.

Equipment Needed

1. Rimmed baking sheet (or two if yours is small)
2. Chef’s knife
3. Cutting board
4. Large pot for boiling the orzo
5. Colander or fine mesh strainer
6. Large mixing bowl
7. Small bowl and a whisk or fork for the dressing
8. Silicone spatula or tongs for tossing
9. Measuring cups and spoons + microplane or zester for the lemon zest

FAQ

Can I use frozen vegetables? Yes, you can, but thaw and pat them dry first or roast straight from frozen on a very hot sheet, expect extra moisture and a bit more roast time, fresh veggies still give better caramelization.

How do I keep the orzo from clumping? Cook it al dente and drain well, reserve a little pasta water and toss with a splash of olive oil, don’t rinse unless you want a cold salad, and mix with the warm roasted veggies so the starch helps everything stick together.

Can I make this gluten free? Absolutely, use a gluten free orzo made from rice or corn and follow the package timing, it may be a bit more fragile so handle gently when tossing with the veggies.

How long will leftovers last and how do I reheat them? Keep in the fridge up to three to four days, store pasta and veggies separate if you can, reheat on the stove with a splash of water or olive oil until warmed through and finish with fresh lemon and herbs.

My eggplant or zucchini got soggy, how do I avoid that? Salt eggplant and let it sit then pat dry to remove excess moisture, cut pieces uniformly, don’t overcrowd the pan and roast on a high temp like 425 F (220 C) so things brown instead of steam.

How do I make this vegan or add protein? To make it vegan skip the feta and add roasted chickpeas, white beans, or cubed tofu for protein, or stir in toasted nuts or seeds for crunch and extra calories.

The Best Flavorful Roasted Vegetable Orzo Recipe Substitutions and Variations

Bell peppers: use poblano or cubed roasted sweet potato for a sweeter bite, or grab jarred roasted red peppers drained for an easy smoky swap.
Zucchini: swap with yellow squash, sliced eggplant, or asparagus; mushrooms work too if you want a meatier texture.
Feta cheese: try crumbled goat cheese, ricotta salata, or skip it and shave some Parmesan for salty tang.
Orzo pasta: replace with Israeli couscous, short pasta like ditalini or acini di pepe, or use quinoa or pearl barley for a gluten free option.

Pro Tips

1. Don’t crowd the pan. If the veggies are packed tight they steam not roast, so use two pans or spread things out more. If you want smoky peppers blister them under the broiler for a couple minutes instead of the oven, just watch them so they dont burn.

2. Treat eggplant and zucchini different from the denser veg. Salt diced eggplant for 15 to 20 minutes then squeeze or blot out the wetness so it soaks up less oil and gets less mushy. Zucchini cooks faster so either cut it thicker or add it to the sheet later so it keeps some bite.

3. Use the pasta water like magic. Reserve a cup then add a tablespoon at a time to the orzo while you toss with the dressing until it feels silky. If your garlic tastes too sharp let it sit in the lemon oil for a minute before using or briefly warm the oil with the garlic to soften the raw bite.

4. Add feta and herbs at the end, not before roasting. Crumbled feta on top keeps its tang and texture, and fresh parsley or basil brightens the whole bowl. For leftovers, keep any extra dressing separate and reheat gently so the cheese doesnt totally melt and get greasy.

The Best Flavorful Roasted Vegetable Orzo Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

468

kcal

Equipment: 1. Rimmed baking sheet (or two if yours is small)
2. Chef’s knife
3. Cutting board
4. Large pot for boiling the orzo
5. Colander or fine mesh strainer
6. Large mixing bowl
7. Small bowl and a whisk or fork for the dressing
8. Silicone spatula or tongs for tossing
9. Measuring cups and spoons + microplane or zester for the lemon zest

Ingredients

1 1/2 cups (about 300 g) dry orzo pasta
2 medium bell peppers, seeded and cut into 1-inch pieces
1 medium zucchini, halved and sliced (about 1 1/2 cups)
1 small eggplant, about 1 cup diced (optional)
1 pint (about 250 g) cherry tomatoes
1 small red onion, cut into wedges
2 cups broccoli florets
3 tablespoons extra virgin olive oil
3 garlic cloves minced
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (optional)
1/2 cup crumbled feta cheese (optional)
Salt, about 1 teaspoon
Black pepper, about 1/2 teaspoon
Pinch red pepper flakes (optional)

Directions

Preheat oven to 425 F (220 C). Chop the bell peppers into 1 inch pieces, halve and slice the zucchini, dice the eggplant if using, leave the cherry tomatoes whole, cut the red onion into wedges and separate the broccoli into small florets.
Put all the veggies on a rimmed baking sheet, drizzle about 2 tablespoons of the olive oil over them, sprinkle about 3/4 teaspoon salt, 1/2 teaspoon black pepper and a pinch of red pepper flakes if you like heat. Toss so everything is coated and spread into a single layer. Roast for 20 to 25 minutes until edges are caramelized and the tomatoes start to burst, toss once halfway through.
While the vegetables roast bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 10 minutes. Scoop out about 1/3 cup of the pasta cooking water before draining, then drain the orzo.
Make the dressing: in a small bowl whisk the remaining 1 tablespoon olive oil with the minced garlic, 2 tablespoons lemon juice, the lemon zest, the oregano (dried or chopped fresh), and a little extra black pepper. Let it sit a minute so the garlic softens and the flavors marry.
Transfer the hot orzo to a large bowl, add the roasted vegetables and pour the dressing over everything. Toss gently to combine, adding a splash of the reserved pasta water if the mixture seems dry or if you want it silkier.
Stir in the chopped parsley and the basil if using, taste and adjust with more salt, pepper or lemon juice if needed. Dont overmix or the veggies will break up too much.
Sprinkle the crumbled feta over the top or fold it in gently if you prefer it distributed. The feta is optional but really brings the dish together.
Serve warm or chill for later as a salad, it keeps well in the fridge for up to 3 days. Reheat gently or enjoy cold for a meal prep lunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.