Roasted Vegetable Orzo with Garlic-Balsamic

Satisfying Roasted Vegetable Orzo tossed in a garlic-balsamic vinaigrette! Easy to customize, full of flavor, and great for packed lunches, picnics, potlucks, etc.

This recipe combines roasted vegetables and orzo, and is then tossed with a quick and easy garlic-balsamic-herb dressing.

It is only 9 simple ingredients, but filled with beautiful colors, flavors, and textures galore.

Plus it is an easy recipe to modify based on your own favorites (or whatever is in season).

Ingredients for Vegetable Orzo

For this recipe you will need:

• Zucchini
• Bell pepper
• Onion
• Mushroom: I use cremini, but use your own favorite.
• Orzo pasta
• Roma tomatoes: Or cherry/grape tomatoes.
• Balsamic vinegar
• Garlic
• Dried basil

You can also try it with eggplant, asparagus, or fresh herbs.

Or include vegan feta or olives for a tangy, salty pop of flavor.

Serving

This dish is not only versatile in ingredients, but flexible in serving and usage too.

You can either serve it right away while it is warm, or chill in the fridge for later.

It is also a great make-ahead meal to enjoy for packed lunches, picnics, potlucks, BBQs, other gatherings, etc.

For more inspiration, browse all orzo recipes.

Roasted Vegetable Orzo with Garlic-Balsamic

A variety of roasted vegetables mixed with orzo and tossed in a garlic-balsamic dressing! Easy to customize and great for packed lunches, potlucks, etc.

4.67 from 12 votes

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Side Dish

Cuisine: Gluten-Free Option, Oil-Free, Vegan

Servings: 5 medium bowls

US CustomaryMetric

Ingredients

• 1 medium zucchini
• 2 bell peppers
• 1 small onion (or 1/2 large)
• 8 oz. mushrooms
• 1 cup orzo pasta (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)

Toppings (optional):

• Fresh parsley, basil, chives, vegan feta, olives

Instructions

• Preheat oven to 425°F (218°C).
• 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.

Notes

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: 171kcalCarbohydrates: 34gProtein: 7gFat: 1gSaturated Fat: 1gPotassium: 572mgFiber: 4gSugar: 8gVitamin A: 1879IUVitamin C: 76mgCalcium: 52mgIron: 2mg

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If you are enjoying this Roasted Vegetable Orzo, also check out:

• Roasted Vegetables and Chickpeas
• Vegan Creamy Garlic Pasta
• Roasted Vegetable Pasta
• Lemon Garlic Orzo with Asparagus

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