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Plate of roasted vegetable orzo topped with fresh herbs

Roasted Vegetable Orzo

A delicious and versatile dish that combines nutty orzo pasta with vibrant roasted vegetables, ideal for quick weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Broth
  • 1 cup orzo pasta Substitute vegetable broth for water when cooking.
  • 1 cup vegetable broth
Vegetables
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, broccoli) Feel free to mix and match based on preferences.
Seasoning
  • 2 tablespoons olive oil Use high-quality olive oil for best flavor.
  • 1 teaspoon garlic powder
  • to taste salt and pepper Adjust according to preference.
  • 1 tablespoon fresh herbs (e.g., basil, parsley) Add herbs to taste.
Cheese (Optional)
  • 1/2 cup grated Parmesan cheese Optional, add for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the mixed vegetables with olive oil, salt, pepper, and garlic powder. Spread them out on a baking sheet.
Roasting and Cooking
  1. Roast the vegetables in the oven for 20-25 minutes until caramelized.
  2. Meanwhile, cook the orzo according to the package instructions, substituting vegetable broth for water.
  3. Drain the orzo and mix in the roasted vegetables.
Finishing Touches
  1. Stir in the fresh herbs and Parmesan cheese if using.
  2. Serve warm as a main dish or a satisfying side.

Notes

Leftovers keep well in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of vegetable broth if needed. For a fresh twist, consider adding lemon juice before serving.