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Roasted Vegetable Orzo

Colorful roasted vegetables tossed with tender orzo pasta, lemon juice, and fresh herbs for a high-protein Mediterranean-inspired dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry orzo pasta
  • 1 small zucchini diced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1/2 red onion sliced
  • 2 tbsp olive oil
  • 1 tsp dried Italian herbs or oregano/thyme
  • 1 tbsp lemon juice fresh-squeezed
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste
  • crumbled feta, grated parmesan, or chopped basil optional
  • 1 cup chickpeas or white beans optional for protein

Equipment

  • Large baking sheet
  • parchment paper
  • Large pot for pasta
  • large mixing bowl
  • Fine-mesh strainer

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss diced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion with olive oil, dried Italian herbs, salt, and pepper until evenly coated.
  3. Spread vegetables in a single layer on the prepared baking sheet without overcrowding. Use two sheets if necessary.
  4. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and developing golden-brown, slightly charred edges. Tomatoes should be starting to burst.
  5. While vegetables roast, bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente, about 8-9 minutes. Stir occasionally to prevent sticking.
  6. Drain orzo well in a fine-mesh strainer. Do not rinse.
  7. In a large serving bowl, combine hot cooked orzo with the roasted vegetables while everything is still warm.
  8. Drizzle lemon juice over the mixture and toss gently to combine.
  9. Stir in chopped fresh parsley. If using chickpeas or white beans for protein, add them now and toss everything together.
  10. Top with crumbled feta, grated Parmesan, or fresh basil if desired.
  11. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve warm, at room temperature, or chilled.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Flavors improve as they meld over time, making this excellent for meal prep. Can be enjoyed cold, at room temperature, or reheated.
Serving Suggestions: Serve as a light main course or as a side dish alongside grilled chicken, roasted salmon, or shrimp skewers.
Substitutions: Use gluten-free orzo, quinoa, or couscous if preferred. Any seasonal vegetables like eggplant, asparagus, or mushrooms can be swapped in. Grilled chicken, shrimp, or tofu can add more protein.
Make It Vegan: Skip the cheese or use dairy-free alternative.
Pro Tips: Toss orzo with lemon juice and roasted vegetables while still warm so pasta absorbs flavors better. Don't overcrowd the baking sheet or vegetables will steam instead of roast. Reserve 1/4 cup pasta water to add if orzo seems dry. Use fresh lemon juice for best flavor.