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Roasted Vegetable Orzo

A vibrant, Mediterranean-inspired pasta bowl made with caramelized roasted vegetables, tender orzo, fresh herbs, and bright lemon.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Vegetables
  • 1 cup cherry tomatoes
  • 1 zucchini sliced
  • 2 bell peppers chopped
  • 1 red onion sliced
  • 1 carrot sliced
  • 3 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Orzo Base
  • 1.5 cups orzo pasta
  • 3 cups vegetable broth
  • 1 lemon zest and juice
  • 2 tbsp olive oil
  • 0.25 cup parsley chopped
  • 0.25 cup basil fresh, optional
  • 0.5 cup feta cheese crumbled, optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss vegetables with olive oil, oregano, garlic powder, salt, and pepper.
  3. Spread vegetables evenly and roast for 20–25 minutes until caramelized.
  4. Cook orzo in vegetable broth until tender, about 8–10 minutes.
  5. Drain orzo if needed and toss with olive oil to prevent sticking.
  6. Combine roasted vegetables with warm orzo in a large bowl.
  7. Add lemon zest, lemon juice, parsley, and basil.
  8. Top with feta and serve warm or at room temperature.

Notes

Feel free to substitute any seasonal vegetables.