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Roasted Vegetable Orzo

A bright and flavorful orzo pasta dish tossed with caramelized roasted vegetables, lemon, herbs, and optional feta for a healthy, delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Dish, Side Dish
Cuisine: American, Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1 red bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1 red onion sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Orzo & Dressing
  • 1.5 cups orzo uncooked
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 garlic clove minced
  • 0.25 cup parsley chopped
  • 0.25 cup feta optional, crumbled

Equipment

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

Method
 

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
  2. Toss vegetables with oil, salt, pepper, and garlic powder.
  3. Roast vegetables 20–25 minutes, flipping halfway.
  4. Cook orzo in salted boiling water and drain.
  5. Whisk lemon juice, lemon zest, garlic, parsley, and olive oil.
  6. Combine roasted vegetables with warm orzo.
  7. Toss with lemon herb mixture and top with feta if desired.

Notes

For extra protein, add roasted chickpeas or grilled chicken. This dish can be enjoyed warm or cold.