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Roasted Vegetable Orzo

A Mediterranean-inspired orzo pasta dish tossed with colorful oven-roasted vegetables, olive oil, herbs, and fresh lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main, Side
Cuisine: Mediterranean
Calories: 320

Ingredients
  

  • 1.5 cups orzo pasta
  • 1 cup zucchini chopped
  • 1 cup cherry tomatoes
  • 1 red bell pepper diced
  • 0.5 red onion sliced
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 lemon zested and juiced
  • 0.25 cup Parmesan cheese grated, optional

Equipment

  • Baking sheet
  • Large pot
  • Colander
  • Mixing bowl

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss vegetables with olive oil, salt, pepper, and oregano. Spread evenly on baking sheet.
  3. Roast for 25–30 minutes until tender and caramelized, stirring halfway.
  4. Cook orzo in salted boiling water until al dente. Drain well.
  5. Combine warm orzo with roasted vegetables, garlic, lemon zest, and lemon juice.
  6. Finish with parsley, Parmesan if using, and adjust seasoning before serving.

Notes

This dish can be served warm or cold and customized with seasonal vegetables or added protein.