4.8 from 36 votes
Orzo with Roasted Vegetables (Easy!)
Rainbow roasted vegetables are tossed with orzo, fresh herbs, and a lemon-vinegar dressing! It's easy to customize with the season, and great for packed lunches, potlucks, etc.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
(1-cup servings)
Calories:
133 kcal
Course:
Side Dish, Main Course
Cuisine:
Vegan, gluten-free
Ingredients
- 1 cup orzo pasta (about 6 oz.)
- 1 zucchini medium
- 1 bell pepper orange
- 1 red onion or 1/2 large, small
- 4 oz. cremini mushrooms
- 1 pint grape tomatoes or cherry tomatoes
- 1-2 cloves garlic
- 1/4 cup herbs basil, parsley, chives, fresh
For the lemon-vinegar dressing:
- 2-3 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice fresh
- 1/8 tsp. salt
Instructions
- Prepare oven: Preheat oven to 425°F (220°C). Line a rimmed baking pan with parchment paper (or Silpat).
- Prepare vegetables: Dice the zucchini, bell pepper, and red onion. Halve or quarter the mushrooms. Halve the tomatoes. Mince the garlic.
- Roast vegetables: Place the veggies and garlic on your lined baking pan. Sprinkle with salt if desired. Place in oven and roast for about 30-40 minutes, stirring halfway through, to desired tenderness. (If you'd like your tomatoes & garlic less roasted, add these at the halfway point.)
- Cook orzo: While the veggies roast, cook the orzo according to package instructions. (I simmer mine in a pot of water for about 8-9 minutes or until tender.) Drain when finished.
- Make the dressing: Add the vinegar, lemon, and salt to a small bowl or jar. Stir to combine.
- Assemble: Chop the fresh herbs. In a large mixing bowl, combine cooked orzo, roasted vegetables, herbs, and dressing. Taste and adjust flavors as needed. (Add more salt, vinegar, lemon, herbs, etc.) Either serve warm immediately or chill in the fridge.
Cup of Yum
Notes
- *Fresh herbs: I highly recommend using fresh basil for this recipe for vibrant flavor. I also like to add parsley and chives when I have them on hand. Mix & match as you see fit.
- Other additions: Vegan feta crumbles, vegan parmesan, olives, pine nuts, capers, artichoke hearts, etc. You can also use balsamic vinegar instead of red wine vinegar for a different flavor profile.
- Vegetables: Change these up with the season! Swap in asparagus, eggplant, Brussels sprouts, broccoli, cauliflower, etc. Or toss in fresh baby spinach, arugula, or finely chopped kale.
- For gluten-free: Use gluten-free orzo pasta. Or substitute the orzo with your favorite small gluten-free pasta or quinoa.
- Yield: Recipe makes about 6 cups.
- Originally published September 2018. Updated June 2024. Recipe adapted from Ina Garten.
Nutrition Information
Calories
133kcal
(7%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.1g
(1%)
Potassium
491mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1284IU
(26%)
Vitamin C
57mg
(63%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 (1-cup servings)
Amount Per Serving
Calories 133
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 491mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1284IU | 26% |
| Vitamin C | 57mg | 63% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.