Roasted Vegetables with Orzo tossed in a garlic-balsamic vinaigrette! Easy to modify, full of flavor, and great for packed lunches, picnics, potlucks, etc. (Vegan & oil-free, with gluten-free options)
We love this dish! Flavorful roasted veggies are tossed with fun-to-eat orzo, and finished with a quick & easy garlic balsamic herb dressing. It’s only 9 simple ingredients, but bursting with beautiful colors, flavors, and textures galore. Plus it’s an easy recipe to modify based on your own favorites (or what’s in season). You can also try it with eggplant, asparagus, fresh herbs, or top it with some dairy-free feta or olives for a tangy, salty pop. (Yum!)
It’s not only versatile in ingredients, but flexible in serving & usage too. You can either serve it right away while it’s warm, or chill in the fridge for later to stash away for packed lunches, picnics, potlucks, etc. Hope you enjoy as much as we do!
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Roasted Vegetable Orzo with Garlic-Balsamic
Roasted Vegetables with Orzo tossed in a garlic-balsamic vinaigrette! Easy to modify, full of flavor, and great for packed lunches, picnics, potlucks, etc.
Servings:5 medium bowls
- 1 medium zucchini
- 2 bell peppers
- 1 small onion (or 1/2 large)
- 8 oz. mushrooms
- 1 cup orzo (uncooked)
- 3 roma tomatoes (or cherry/grape tomatoes)
For the garlic-balsamic dressing
- 3 1/2 Tbsp. balsamic vinegar
- 2 cloves garlic
- 1 tsp. dried basil
- 1 Tbsp. water
- 1/4 tsp. salt (more to taste)
- Fresh parsley, basil, chives, dairy-free feta, olives
- Preheat oven to 425.
- Line a rimmed baking pan with parchment paper (or Silpat).
- Dice zucchini, onion, and bell peppers (cored) into small, bite-sized pieces. Halve/quarter mushrooms.
- Place them all on the baking pan and salt if desired. Bake for about 30-40 minutes, stirring halfway through.
- Meanwhile, cook orzo according to package instructions. (I simmer mine about 8-12 minutes or until tender.)
- While orzo is cooking, make the dressing: mince garlic, and add all ingredients to a small bowl and stir to combine. Set aside.
- Dice tomatoes and place in a large bowl.
- When orzo is finished cooking, drain and place in large bowl with the tomatoes.
- Immediately add the dressing and toss to combine.
- When vegetables are done roasting, add to bowl and stir.
- Salt to taste (or add more vinegar if desired.) Serve warm immediately or chilled.
If using this as a small side dish, it can serve about 8-10. I also love using cherry/grape tomatoes in place of roma and roasting them with the other veggies – it brings out incredible flavor! For a gluten-free version, sub the orzo for your favorite gluten-free pasta or quinoa. Roast your veggies to desired tenderness – if you like them very soft & tender, roast a little longer. You could also try a lemon variation replacing the balsamic vinegar with fresh lemon juice (about 1-2 lemons).
Nutrition Per Serving (estimate)
Calories: 171kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Potassium: 571mg | Fiber: 3g | Sugar: 8g | Vitamin A: 37.6% | Vitamin C: 91.9% | Calcium: 5.2% | Iron: 11.5%
Love orzo? Try it in our other favorites as well!