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Plate of roasted vegetable orzo with colorful veggies and herbs

Roasted Vegetable Orzo

A delightful mix of bright, caramelized vegetables and slightly toothsome orzo topped with feta and fresh basil, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup orzo pasta
  • 1 cup zucchini, diced
  • 1 each red bell pepper, diced
  • 1 each yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 each red onion, sliced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic, minced
  • 1/2 cup crumbled feta cheese Use moderate quality feta.
  • 2 tablespoons chopped fresh basil
  • 1 each lemon, juiced

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Spread the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion on a baking sheet.
  3. Drizzle olive oil over the vegetables, and season with salt, pepper, Italian seasoning, and minced garlic. Toss to coat evenly.
Cooking
  1. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
  2. While the vegetables are roasting, cook the orzo pasta according to the package instructions. Drain and set aside.
Combining
  1. Once the vegetables are done, combine them with the cooked orzo in a large bowl.
  2. Add crumbled feta cheese and chopped fresh basil, and toss everything together gently.
  3. Squeeze the juice of one lemon over the mixture and toss again to combine.
  4. Serve warm or at room temperature.

Notes

For a crispier char on the veggies, toss them in a hotter oven for a minute longer but be vigilant. This dish pairs beautifully with sweet-savory sides such as honey-glazed Brussels sprouts.