Tasty Roasted Vegetable Orzo (Printable)

Tender roasted vegetables tossed with orzo, fresh herbs, feta, and lemon for a vibrant Mediterranean meal.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Orzo

10 - 1 1/2 cups orzo pasta
11 - 4 cups vegetable broth or water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt

→ Finishing Touches

14 - 1/3 cup crumbled feta cheese
15 - 2 tablespoons chopped fresh basil
16 - 2 tablespoons chopped fresh parsley
17 - Zest and juice of 1 lemon

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and black pepper. Toss to coat evenly.
03 - Spread vegetables on the prepared baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and lightly browned.
04 - Bring vegetable broth or water to a boil in a large saucepan. Add orzo and 1/2 teaspoon salt. Cook according to package instructions (about 8–10 minutes), stirring occasionally, until al dente. Drain, then toss with 1 tablespoon olive oil.
05 - In a large serving bowl, combine roasted vegetables and cooked orzo. Add feta, basil, parsley, lemon zest, and lemon juice. Toss gently to combine. Adjust seasoning to taste. Serve warm or at room temperature, garnished with extra herbs if desired.

# Expert Hacks:

01 -
  • The roasted vegetables develop a natural sweetness that perfectly balances the tangy feta and bright lemon
  • Its hearty enough for a main but elegant enough for a dinner party side
  • Leftovers taste even better the next day as the flavors really meld together
02 -
  • Do not crowd the vegetables on the baking sheet or they will steam instead of roast
  • Reserve some pasta water before draining if you want a looser more sauce like texture
03 -
  • Let the roasted vegetables cool for just 5 minutes before tossing with hot orzo so the feta does not melt completely
  • Add the lemon juice gradually and taste as you go to find your perfect balance

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