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Home » Recipes » Sides

Orzo with Roasted Vegetables (Easy!)

Sep 24, 2018 by Kaitlin · 4 Comments

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This delicious Orzo with Roasted Vegetables recipe is tossed with fresh herbs and a lemon-vinegar dressing! It's a colorful dish that's easy to customize with the season. Plus it's great for packed lunches, picnics, potlucks, etc. (Vegan and oil-free, with a gluten-free option.)

Overhead view of orzo with roasted vegetables tossed with herbs and a lemon vinegar dressing on a white plate

This delicious orzo recipe is only 10 simple ingredients, but filled with beautiful colors, flavors, and textures galore!

Plus it's so easy to prepare. We roast an array of rainbow vegetables to tender perfection in the oven. Then cook the orzo and whisk together the lemon-vinegar dressing. Then toss all the colorful goodness together!

Best of all, it's incredibly flexible and easy to modify based on your own favorite vegetables or whatever's currently in season. I'd love to hear what variations you try!

Fresh zucchini, mushrooms, tomatoes, bell pepper, onion, lemon, garlic, and fresh herb ingredients laid out on a metal tray

Ingredients for Roasted Vegetable Orzo

For this recipe you'll toss together in a large mixing bowl:

  • Orzo pasta: This is a small rice-shaped pasta. We'll use one cup dry orzo which is about 6 ounces. Most orzo is not gluten-free, so you can replace it with a gluten-free pasta or even quinoa if desired.
  • Zucchini: Or substitute yellow summer squash (or a combination of both).
  • Orange bell pepper: Or red bell pepper or yellow bell pepper.
  • Red onion: I like this variety for the added color, but you can swap in sweet onion, yellow onion, or white onion if desired.
  • Mushrooms: I use cremini, but simply use your own favorite. Portobello mushrooms or white button mushrooms would work great too.
  • Grape tomatoes: Or cherry tomatoes. You'll need one pint for this recipe. We'll roast them in the oven to develop a rich, sweet flavor.
  • Fresh garlic cloves: Use as much or as little as you'd like depending on how much you enjoy garlic.
  • Red wine vinegar: Or for a different flavor profile, try balsamic vinegar. (I used balsamic when I first posted this recipe, and still love it both ways!)
  • Fresh lemon juice: This adds a tangy brightness to the dressing. You can also include some lemon zest if you'd like.
  • Fresh herbs: I highly recommend using fresh basil leaves for vibrant flavor. I also like to toss in fresh parsley and chives when I have them on hand. Fresh dill or cilantro could be great too. Mix & match as you see fit! You can also include a half teaspoon of dried herbs in the dressing such as dried basil, oregano, thyme, Italian seasonings, etc.
Lemon vinegar dressing being poured over a bowl of orzo, herbs, and roasted vegetables

Customizing

Other additions: Stir in vegan feta cheese crumbles, Vegan Parmesan Cheese, dairy-free mozzarella, capers, pine nuts, slivered almonds, artichoke hearts, black olives, or Kalamata olives. If you include oil in your diet, you can also whisk in a tablespoon of good extra virgin olive oil to the dressing, or bake your vegetables tossed in a drizzle of oil.

Seasonal veggies: Swap in whatever vegetables are currently in season! Try eggplant, asparagus, broccoli, cauliflower, Brussels sprouts, shallot, carrots, or whatever else sounds good.

Greens & herbs: Stir in a handful of chopped baby spinach, arugula for a peppery bite, finely shredded kale, or other fresh greens. You can also add other herbs or scallions as you see fit. For a little spice, sprinkle in red pepper flakes or black pepper to taste.

Grill it! Is it too hot to turn on the oven? Grill vegetables in a grill basket instead!

Close up view of roasted vegetable orzo with lemon and herbs on a white plate

Serving

This is a great make-ahead main dish or side dish for packed lunches, picnics, meal prep, potlucks, BBQs, and other gatherings. Either serve it right away while it's warm, at room temperature, or let it chill in the fridge for later.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. It slightly dries out as it sits, so feel free to squeeze some fresh lemon juice on top to brighten it up again.

Overhead view of orzo with roasted vegetables on a white plate with serving spoon

For more inspiration, also browse all healthy comfort food recipes.

Close up view of roasted vegetable orzo with lemon and herbs on a white plate

Orzo with Roasted Vegetables (Easy!)

Rainbow roasted vegetables are tossed with orzo, fresh herbs, and a lemon-vinegar dressing! It's easy to customize with the season, and great for packed lunches, potlucks, etc.
4.75 from 12 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish, Side Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 6 (1-cup servings)

Ingredients

  • 1 cup orzo pasta (about 6 oz.)
  • 1 medium zucchini
  • 1 orange bell pepper
  • 1 small red onion (or 1/2 large)
  • 4 oz. cremini mushrooms
  • 1 pint grape/cherry tomatoes
  • 1-2 cloves garlic
  • 1/4 cup fresh herbs* (basil, parsley, chives)

For the lemon-vinegar dressing:

  • 2-3 Tbsp. red wine vinegar
  • 2 Tbsp. fresh lemon juice
  • 1/8 tsp. salt

Instructions

  • Prepare oven: Preheat oven to 425°F (220°C). Line a rimmed baking pan with parchment paper (or Silpat).
  • Prepare vegetables: Dice the zucchini, bell pepper, and red onion. Halve or quarter the mushrooms. Halve the tomatoes. Mince the garlic.
  • Roast vegetables: Place the veggies and garlic on your lined baking pan. Sprinkle with salt if desired. Place in oven and roast for about 30-40 minutes, stirring halfway through, to desired tenderness. (If you'd like your tomatoes & garlic less roasted, add these at the halfway point.)
  • Cook orzo: While the veggies roast, cook the orzo according to package instructions. (I simmer mine in a pot of water for about 8-9 minutes or until tender.) Drain when finished.
  • Make the dressing: Add the vinegar, lemon, and salt to a small bowl or jar. Stir to combine.
  • Assemble: Chop the fresh herbs. In a large mixing bowl, combine cooked orzo, roasted vegetables, herbs, and dressing. Taste and adjust flavors as needed. (Add more salt, vinegar, lemon, herbs, etc.) Either serve warm immediately or chill in the fridge.

Notes

*Fresh herbs: I highly recommend using fresh basil for this recipe for vibrant flavor. I also like to add parsley and chives when I have them on hand. Mix & match as you see fit.
Other additions: Vegan feta crumbles, vegan parmesan, olives, pine nuts, capers, artichoke hearts, etc. You can also use balsamic vinegar instead of red wine vinegar for a different flavor profile.
Vegetables: Change these up with the season! Swap in asparagus, eggplant, Brussels sprouts, broccoli, cauliflower, etc. Or toss in fresh baby spinach, arugula, or finely chopped kale.
For gluten-free: Use gluten-free orzo pasta. Or substitute the orzo with your favorite small gluten-free pasta or quinoa.
Yield: Recipe makes about 6 cups.
Originally published September 2018. Updated June 2024. Recipe adapted from Ina Garten.

Nutrition Per Serving (Estimate)

Nutrition Facts
Orzo with Roasted Vegetables (Easy!)
Amount per Serving
Calories
133
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.1
g
Potassium
 
491
mg
14
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
1284
IU
26
%
Vitamin C
 
57
mg
69
%
Calcium
 
34
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this Orzo with Roasted Vegetables recipe, also check out:

  • Orzo Spinach Feta Salad with Tomato
  • Vegan Italian Pasta Salad
  • Creamy Vegetable Pasta
  • Lemon Asparagus Orzo

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.

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Comments

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  1. Tara says

    June 22, 2020 at 2:22 pm

    Can you sauté the veggies instead of roasting? It is far too hot to turn the oven on right now.

    Reply
    • Kaitlin says

      June 24, 2020 at 11:01 am

      Absolutely! (Grilling is another great option if you have a grill.)

      Reply
  2. Jen says

    May 06, 2020 at 5:19 pm

    Made it this evening. It was delicious. I will definitely be making this again.

    Reply
    • Kaitlin says

      May 19, 2020 at 12:38 pm

      So wonderful to hear you enjoyed it, Jen! Thanks for sharing your kind feedback.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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