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 is only 9 simple ingredients, but filled with beautiful colors, flavors, and textures.
First we roast vegetables to tender perfection on a large sheet pan in the oven. Meanwhile, we'll cook the orzo, and whisk together the garlic-balsamic dressing.
Then toss it all together in a bowl!
Plus it is an easy recipe to modify based on your own favorite roasted vegetables (or whatever is in season).

Ingredients for Roasted Vegetable Orzo
For this recipe you will combine:
- Zucchini: Or yellow summer squash.
- Bell pepper: Either red bell peppers, orange, or yellow bell pepper.
- Yellow onion: Or substitute red onion.
- Mushroom: I use cremini, but use your own favorite. Shiitake mushrooms, portobello mushrooms, white button mushrooms, etc.
- Orzo pasta: Most orzo is not gluten-free, so you could replace it with a gluten-free pasta or even quinoa if desired.
- Roma tomatoes: Or substitute cherry tomatoes or grape tomatoes for a richer, sweeter flavor.
- Balsamic vinegar
- Garlic cloves
- Dried basil: Or other herbs of choice.
You can also try it with other seasonal veggies like eggplant, asparagus, or fresh herbs.

Serving
Toppings: Enjoy as is, or add your favorite toppings before serving. Fresh parsley, fresh basil leaves, chives, vegan feta cheese, pine nuts, a squeeze of fresh lemon juice, red pepper flakes, or Kalamata olives would be great.
It is also a great make-ahead meal or side dish for packed lunches, picnics, meal prep, potlucks, BBQs, other gatherings, etc.
Storing
Either serve this dish right away while it is warm, at room temperature, or chill in the fridge for later.
Store leftovers in an airtight container in the refrigerator. We find they keep for about 3-4 days.

For more inspiration, browse all orzo recipes.

Roasted Vegetable Orzo with Garlic-Balsamic
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, pine nuts, etc.
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, to desired tenderness.
- 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 dressing 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
Nutrition Per Serving (Estimate)
If you are enjoying this Roasted Vegetable Orzo recipe, also check out:
- Roasted Vegetables and Chickpeas
- Vegan Creamy Garlic Pasta
- Roasted Vegetable Pasta
- Lemon Garlic Orzo with Asparagus
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Tara
Can you sauté the veggies instead of roasting? It is for too hot to turn the oven on right now.
Kaitlin McGinn
Absolutely! (Grilling is another great option for this if you happen to have a grill.)
Jen
Made this this evening. It was delicious. I will definitely be making this again.
Kaitlin McGinn
So wonderful to hear that, Jen! Thanks for the kind feedback.