Orzo with Roasted Vegetables (Easy!)
Rainbow roasted vegetables are tossed with orzo, fresh herbs, and a lemon-vinegar dressing! It's easy to customize with the season, and great for packed lunches, potlucks, etc.
Servings: 6 (1-cup servings)
Ingredients
- 1 cup orzo pasta
- 1 medium zucchini
- 1 orange bell pepper
- 1 small red onion
- 4 oz. cremini mushrooms
- 1 pint grape tomatoes
- 1-2 cloves garlic
- 1/4 cup fresh herbs* (basil, parsley, chives)
For the lemon-vinegar dressing:
- 2-3 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice
- 1/8 tsp. salt
Instructions
- Prepare oven: Preheat oven to 425°F (220°C). Line a rimmed baking pan with parchment paper (or Silpat).
- Prepare vegetables: Dice the zucchini, bell pepper, and red onion. Halve or quarter the mushrooms. Halve the tomatoes. Mince the garlic.
- Roast vegetables: Place the veggies and garlic on your lined baking pan. Sprinkle with salt if desired. Place in oven and roast for about 30-40 minutes, stirring halfway through, to desired tenderness. (If you'd like your tomatoes & garlic less roasted, add these at the halfway point.)
- Cook orzo: While the veggies roast, cook the orzo according to package instructions. (I simmer mine in a pot of water for about 8-9 minutes or until tender.) Drain when finished.
- Make the dressing: Add the vinegar, lemon, and salt to a small bowl or jar. Stir to combine.
- Assemble: Chop the fresh herbs. In a large mixing bowl, combine cooked orzo, roasted vegetables, herbs, and dressing. Taste and adjust flavors as needed. (Add more salt, vinegar, lemon, herbs, etc.) Either serve warm immediately or chill in the fridge.
Notes
*Fresh herbs: I highly recommend using fresh basil for this recipe for vibrant flavor. I also like to add parsley and chives when I have them on hand. Mix & match as you see fit.
Orzo: One cup orzo pasta equals about 6 oz.
Other additions: Vegan feta crumbles, vegan parmesan, olives, pine nuts, capers, artichoke hearts, etc. You can also use balsamic vinegar instead of red wine vinegar for a different flavor profile.
Vegetables: Change these up with the season! Swap in asparagus, eggplant, Brussels sprouts, broccoli, cauliflower, etc. Or toss in fresh baby spinach, arugula, or finely chopped kale.
For gluten-free: Use gluten-free orzo pasta. Or substitute the orzo with your favorite small gluten-free pasta or quinoa.
Yield: Recipe makes about 6 cups.
Originally published September 2018. Updated June 2024. Recipe adapted from Ina Garten.
Nutrition Per Serving (Estimate)
Calories: 133 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 491 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1284 IU | Vitamin C: 57 mg | Calcium: 34 mg | Iron: 1 mg
