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.
Servings5 medium bowls
- 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)
- Fresh parsley, basil, chives, vegan feta, olives, pine nuts, etc.
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.
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).
Calories: 170 kcal | Carbohydrates: 34 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 557 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 1881 IU | Vitamin C: 76 mg | Calcium: 36 mg | Iron: 1 mg