Roasted Vegetable Orzo

It’s easy to make with minimal ingredients and whether you grill or roast them, it’s a great way to use up veggies from the fridge or garden.

The vegetables are roasted in olive oil and herbs to bring out their flavours, then mixed with orzo and a lemony dressing for a zesty and savoury flavour combo.

Extra orzo? This Tomato Orzo Soup, Mediterranea Orzo Salad, Creamy Tomato Orzo with Spinach and Lemon Chickpea Orzo Soup are also delicious.

For more salads like this, this Freekeh Salad, Wild Rice Salad and Roasted Cauliflower Salad are all amazing.

• Orzo: Orzo is a small rice-shaped pasta. Be sure to read the label if you’re vegan as some brands contain eggs.
• Red Bell Pepper: The recipe calls for red bell pepper but orange or yellow bell pepper would also work.
• Zucchini: You’ll need one small fresh zucchini.
• Red Onion: One small or half a large red onion. Red onion is best here but you could use a white onion if that’s all you have.
• Tomato: Use cherry tomatoes or grape tomatoes.
• Garlic: Use 2 cloves of garlic of if needed, you can substitute 1 tsp garlic granules.
• Dried Herbs: You’ll need dried thyme and oregano. You can substitute 2 tbsp each of minced fresh herbs if you like.
• Lemon: You’ll need 1 fresh lemon to make the lemon zest and lemon juice.
• Olive Oil: A good quality extra virgin olive oil works best here. I wouldn’t recommend another oil.
• Parsley: Optional but adds some freshness when mixed in at the end. Basil would also be nice!

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step 1: Roast the Vegetables

Preheat the oven to 425 degrees F. Chop up all your veggies, cutting roughly the same bite-sized pieces for everything, and add them to a large sheet pan in a single layer.

Add 1/2 a tablespoon (1.5 tsp) of the olive oil, the thyme and oregano, and a pinch of salt and pepper. Roast the veggies for about 30 minutes, stirring them halfway through.

QUICK TIP: Use a large baking sheet, or two if needed, so the veggies can lay in an even layer with room to breathe.

When they’re piled on top of each other they tend to steam rather than roast so be sure to give them some room so they get perfectly roasted and caramelized!

Step 2: Cook the Orzo

Once the veggies are in the oven, start bringing a large pot of salted water to a boil. Once it’s boiling, cook your orzo according to the package instructions. Once it’s done, drain and add to a large mixing bowl or serving bowl.

I prefer orzo cooked al dente, which was 6 minutes of cooking time for the brand I used. It can vary from 5-10 minutes though, so check the package for instructions.

Step 3: Mix the Vinaigrette

In a small bowl, whisk together the remaining olive oil, garlic, lemon juice, lemon zest and a pinch of salt and pepper.

Quick Tip: Use a citrus planer or garlic press to get the garlic nice and smooth, almost like a paste!

Step 4: Combine and Enjoy!

Once the veggies are done, add them to the bowl with the orzo along with the vinaigrette and chopped parsley and mix everything up.

That’s it! Serve the orzo right away for a hot pasta or chill in the fridge until serving for a cold dish.

For serving, try sprinkling with more parsley and fresh cracked black pepper, lemon and/or fresh basil leaves, if you like!

Serving

• Sprinkle with fresh basil, fresh parsley or fresh cracked black pepper.
• Top with cashew parmesan cheese, ricotta, vegan feta or tofu feta.
• Serve with lemon wedges.
• Serve with crunchy toasted pine nuts on top.
• Serve with pita, naan or any fresh bread you enjoy.
• Pair with a soup like this Lemon Lentil Soup or White Bean Kale Soup.
• Pair with Chickpea Stuffed Zucchini Boats or Vegan Twice Baked Potatoes.
• Pair with any entree or protein like this Garlic Herb Marinated Tempeh or Vegan Pot Pie.

Storing

• Store in an airtight container for up to 4 days.
• Enjoy leftovers cold or reheat them in the microwave.