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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
CourseMain Dish, Side Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5 medium bowls

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: 171 kcal | Carbohydrates: 34 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 572 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 1879 IU | Vitamin C: 76 mg | Calcium: 52 mg | Iron: 2 mg