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    Home » Recipes » Sides

    Roasted Vegetable Orzo with Garlic-Balsamic

    Sep 24, 2018 by Kaitlin

    Flavorful roasted vegetables are combined with orzo, then tossed in a garlic-balsamic dressing! This easy dish is simple to customize, full of flavor, and great for packed lunches, picnics, potlucks, etc. (Vegan, oil-free.)

    Bowl of roasted vegetable orzo tossed in garlic-balsamic dressing with spoon

    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).

    Assortment of raw, diced vegetables on a baking pan

    Ingredients for Roasted Vegetable Orzo

    For this recipe you will toss together in a large bowl:

    • Zucchini: Or feel free to substitute yellow summer squash (or a combination of both).
    • Bell pepper: Either red bell peppers, orange, or yellow bell pepper work best.
    • Yellow onion: Or substitute red onion, sweet onion, or white onion if needed.
    • Mushrooms: I use cremini, but simply use your own favorite. Shiitake mushrooms, portobello mushrooms, white button mushrooms, etc.
    • Orzo pasta: Most orzo is not gluten-free, so you can 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. The tomatoes aren't roasted in this recipe, but you can absolutely do this if you prefer! Cherry and grape tomatoes are amazing when roasted.
    • Balsamic vinegar: If you don't care for balsamic or want a different flavor profile, you can replace the vinegar with fresh lemon juice. Use about 1 lemon, then more to taste.
    • Fresh garlic cloves: Use as much or as little as you'd like depending on how much you enjoy garlic.
    • Dried basil: Or other herbs of choice like dried oregano, thyme, Italian seasonings, etc.

    Customize it! You can also make this with other seasonal veggies like eggplant, asparagus, or fresh herbs.

    Close up view of roasted vegetable orzo garnished with fresh parsley

    Serving

    Toppings: Enjoy as is, or add your favorite toppings before serving. Fresh parsley, fresh basil leaves, chives, vegan feta cheese crumbles, pine nuts, a squeeze of fresh lemon juice, red pepper flakes, or Kalamata olives would be great.

    Making ahead: This is also a great make-ahead meal or side dish for packed lunches, picnics, meal prep, potlucks, BBQs, other gatherings, etc.

    When to serve: Either serve this dish right away while it's warm, at room temperature, or chill in the fridge for later.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep for about 3-4 days.

    Bowl of orzo tossed with roasted vegetables

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

    Bowl of roasted vegetable orzo tossed in garlic-balsamic dressing with spoon

    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
    Print Recipe Pin Recipe Comment
    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

    Ingredients

    • 1 medium zucchini
    • 2 bell peppers (yellow, red, or orange)
    • 1 small yellow onion (or 1/2 large)
    • 8 oz. mushrooms (I use cremini)
    • 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/less 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 the veggies 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

    Serving: As a small side dish, it can serve about 8-10.
    Tomatoes: 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: Substitute the orzo with your favorite gluten-free pasta or quinoa.
    Lemon variation: Replace the balsamic vinegar with fresh lemon juice (about 1-2 lemons).

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Vegetable Orzo with Garlic-Balsamic
    Amount per Serving
    Calories
    170
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    557
    mg
    16
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    1881
    IU
    38
    %
    Vitamin C
     
    76
    mg
    92
    %
    Calcium
     
    36
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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

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

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Tara

      June 22, 2020 at 2:22 pm

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

      Reply
      • Kaitlin McGinn

        June 24, 2020 at 11:01 am

        Absolutely! (Grilling is another great option for this if you happen to have a grill.)

        Reply
    2. Jen

      May 06, 2020 at 5:19 pm

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

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 12:38 pm

        So wonderful to hear that, Jen! Thanks for the kind feedback.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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