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.)
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!
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.
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!
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.
For more inspiration, also browse all healthy comfort food recipes.
Orzo with Roasted Vegetables (Easy!)
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
Nutrition Per Serving (Estimate)
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.
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
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Tara says
Can you sauté the veggies instead of roasting? It is far too hot to turn the oven on right now.
Kaitlin says
Absolutely! (Grilling is another great option if you have a grill.)
Jen says
Made it this evening. It was delicious. I will definitely be making this again.
Kaitlin says
So wonderful to hear you enjoyed it, Jen! Thanks for sharing your kind feedback.