Roasted Vegetable Orzo is a delightful dish that brings together the vibrant flavors of seasonal vegetables and the comforting texture of orzo pasta. As I prepare this recipe, I can’t help but think about how it has become a staple in my kitchen, especially during the cooler months when hearty meals are a must. The history of orzo dates back to Italy, where it was often used in soups and salads, but I love how it has transcended borders to become a beloved ingredient in various cuisines around the world.
What makes Roasted Vegetable Orzo so appealing is not just its taste, but also its versatility. The combination of roasted vegetables adds a depth of flavor that perfectly complements the tender orzo, creating a dish that is both satisfying and nutritious. Whether served as a main course or a side dish, people adore this recipe for its convenience and the way it brings together wholesome ingredients in a single bowl. Join me as we explore the steps to create this delicious Roasted Vegetable Orzo that is sure to impress your family and friends!
Ingredients:
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Preparing the Vegetables
First things first, let’s get our vegetables ready for roasting. I love using a variety of colors to make the dish visually appealing and delicious!
- Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables, bringing out their natural sweetness.
- While the oven is heating, wash and dice the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces. I like to keep them uniform in size for even cooking.
- Next, halve the cherry tomatoes. These will add a burst of flavor and juiciness to our dish.
- In a large mixing bowl, combine all the diced vegetables along with the minced garlic. Drizzle with olive oil and sprinkle with dried oregano, dried thyme, salt, and pepper. Toss everything together until the vegetables are well coated.
Roasting the Vegetables
Now that our vegetables are prepped, it’s time to roast them to perfection!
- Spread the vegetable mixture evenly on a large baking sheet. Make sure they are in a single layer to ensure they roast rather than steam.
- Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Halfway through, I like to give them a good stir to ensure even roasting.
- Once done, remove the baking sheet from the oven and set it aside to cool slightly. The aroma will be absolutely delightful!
Cooking the Orzo
While the vegetables are roasting, let’s cook the orzo. This pasta is a fantastic base for our roasted veggies!
- In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat. Using broth instead of water adds an extra layer of flavor to the orzo.
- Once the broth is boiling, add the orzo pasta. Stir it gently to prevent sticking.
- Reduce the heat to medium-low and let the orzo simmer for about 8-10 minutes, or until it’s al dente. Be sure to stir occasionally to keep it from clumping together.
- Once cooked, remove the saucepan from heat and drain any excess liquid if necessary. I usually find that the orzo absorbs most of the broth, but it’s good to check!
Combining the Ingredients
Now comes the fun part—bringing everything together!
- In a large mixing bowl, combine the cooked orzo and the roasted vegetables. Gently fold them together to ensure the orzo is well mixed with the veggies.
- If you’re using Parmesan cheese, sprinkle it over the mixture now. The heat from the orzo and vegetables will help melt the cheese slightly, adding a creamy texture.
- Give everything a good toss to ensure the cheese is evenly distributed. Taste and adjust the seasoning with more salt and pepper if needed.
Serving the Dish
It’s time to serve up this delicious roasted vegetable orzo!
- Transfer the orzo and vegetable mixture to a serving platter or individual bowls. I love to garnish with fresh basil leaves for a pop of color and freshness.
- For an extra touch, you can drizzle a little more olive oil over the top or add a sprinkle of additional Parmesan cheese.
- Enjoy your roasted vegetable
Conclusion:
In summary, this Roasted Vegetable Orzo recipe is a must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and nutrition. The combination of perfectly roasted vegetables and tender orzo creates a delightful dish that is not only satisfying but also visually stunning. Whether you serve it as a main course or as a side dish, it’s sure to impress your family and friends. For a fun twist, consider adding some protein like grilled chicken or chickpeas to make it a heartier meal. You can also experiment with different vegetables based on the season or your personal preferences—zucchini, bell peppers, or even a sprinkle of feta cheese can take this dish to the next level. I encourage you to give this Roasted Vegetable Orzo a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Happy cooking! Print
Roasted Vegetable Orzo: A Delicious and Nutritious Recipe for Your Next Meal
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This Roasted Vegetable Orzo features tender orzo pasta mixed with a colorful array of roasted zucchini, bell peppers, and cherry tomatoes, all tossed with aromatic herbs and optional Parmesan cheese. It’s a delicious and versatile dish that can be enjoyed as a main course or a side, perfect for any occasion.
Ingredients
Scale- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dice the zucchini, red bell pepper, yellow bell pepper, and red onion into uniform bite-sized pieces.
- Halve the cherry tomatoes.
- In a large mixing bowl, combine all the diced vegetables and minced garlic. Drizzle with olive oil and sprinkle with dried oregano, dried thyme, salt, and pepper. Toss until well coated.
- Spread the vegetable mixture evenly on a large baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- Remove from the oven and let cool slightly.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat.
- Add the orzo pasta and stir gently to prevent sticking.
- Reduce heat to medium-low and simmer for about 8-10 minutes, or until al dente, stirring occasionally.
- Remove from heat and drain any excess liquid if necessary.
- In a large mixing bowl, combine the cooked orzo and roasted vegetables. Gently fold together.
- If using, sprinkle Parmesan cheese over the mixture and toss to combine. Adjust seasoning with salt and pepper if needed.
- Transfer the orzo and vegetable mixture to a serving platter or individual bowls.
- Garnish with fresh basil leaves and drizzle with olive oil or additional Parmesan cheese if desired.
- Serve and enjoy!
Notes
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- This dish can be served warm or at room temperature, making it great for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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