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- 1 cup orzo pasta - 2 cups mixed seasonal vegetables (like zucchini, bell peppers, cherry tomatoes, and carrots) - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and freshly cracked black pepper, to taste - ½ cup feta cheese, crumbled (optional) - Fresh basil leaves for garnish - Juice of 1 fresh lemon - You can add fresh spinach for extra color and nutrients. - Cherry tomatoes add sweetness and juiciness. - A sprinkle of red pepper flakes gives a nice kick. - If you don’t have orzo, try using quinoa or rice. - Use any seasonal vegetables you have on hand. Carrots, broccoli, or asparagus work well. - Swap feta with goat cheese or omit it for a dairy-free option. - Olive oil can be replaced with avocado oil or melted butter for a different flavor. This dish is simple yet packed with flavor. You can easily mix and match ingredients based on what you like or have in your kitchen. Enjoy creating your own version! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This high heat helps the vegetables roast well and caramelize nicely. Next, rinse and chop your mixed seasonal vegetables. You want them in bite-sized pieces. Try to keep them uniform for even cooking. Some great options are zucchini, bell peppers, cherry tomatoes, and carrots. In a large bowl, mix the chopped vegetables with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper. Toss the vegetables until they are fully coated with the oil and spices. Spread them out on a baking sheet in a single layer. Roast them for about 20-25 minutes. Halfway through, stir them gently to promote even cooking. You want them to be golden and fork-tender. While the vegetables roast, bring a pot of salted water to a boil. Add 1 cup of orzo pasta and cook it according to the package instructions, about 8-10 minutes. Once done, drain the orzo and set it aside. In a large serving bowl, combine the roasted vegetables and the cooked orzo. Drizzle with the last tablespoon of olive oil and the juice of one fresh lemon. Toss everything gently until well mixed. If you like, sprinkle crumbled feta cheese on top just before serving. This adds a creamy texture and tangy flavor. Serve the dish in shallow bowls and garnish with fresh basil leaves. A lemon wedge on the side adds color and extra flavor when squeezed over the dish. Enjoy every bite! To get the best roasted vegetables, choose a mix that has color and texture. Use zucchini, bell peppers, cherry tomatoes, and carrots. Cut them into bite-sized pieces. This helps them cook evenly. Toss the veggies with olive oil, oregano, garlic powder, salt, and pepper. Make sure they are coated well. Spread them out on a baking sheet. This keeps them from steaming and helps them caramelize. Roast them at 425°F (220°C) for 20-25 minutes. Stir them halfway for even cooking. They should be tender and golden. Cooking orzo is simple. Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions for about 8-10 minutes. You want it to be al dente, not mushy. Test it a minute before the time is up. Once it’s ready, drain it well. Do not rinse it, as that removes the starch that helps the sauce stick later. To make your dish look great, serve the roasted vegetable orzo in shallow bowls. This allows the colors to shine. Garnish with fresh basil leaves for a pop of green. Add a lemon wedge on the side. This gives a nice touch and a burst of flavor when squeezed over the dish. The key is to make it look as good as it tastes! Pro Tips Choose Seasonal Vegetables: Opt for seasonal vegetables to enhance flavor and nutritional value. The freshest produce will always yield the best results. Don't Overcrowd the Baking Sheet: Spread the vegetables out in a single layer for even roasting. Overcrowding can lead to steaming instead of roasting. Reserve Pasta Water: If you find your orzo is too dry after mixing, add a splash of reserved pasta cooking water to loosen it up and add flavor. Serve Warm: This dish is best enjoyed warm. If making ahead, reheat gently to preserve the texture of the vegetables and orzo. {{image_4}} You can mix and match vegetables in this dish. Use what you love or what you have. Some great choices are: - Zucchini - Bell peppers - Cherry tomatoes - Carrots - Eggplant - Broccoli Each vegetable brings its own taste and texture. Roasting makes them sweet and flavorful. Adding protein boosts the dish. You can use: - Grilled chicken - Chickpeas - Shrimp For a meat option, grill chicken and cut it into pieces. For a vegan choice, toss in chickpeas right before serving. This makes your meal hearty and filling. Seasoning can change the whole dish. Try these options for a twist: - Fresh herbs like thyme or rosemary - Spices like cumin or smoked paprika - A splash of balsamic vinegar These flavors add depth. Don't be afraid to experiment! A new spice can create a whole new dish. Store your roasted vegetable orzo in an airtight container. It will stay fresh for up to three days in the fridge. When you want to eat it again, check the smell and look for any changes in color. If it looks good, you’re ready to enjoy! To freeze leftover orzo, place it in a freezer-safe container. It can last for up to three months in the freezer. When you freeze it, make sure to leave some space at the top of the container. This allows for expansion as it freezes. When you’re ready to eat your orzo, you can reheat it in a few ways. For the best texture, use the stovetop. Add a splash of water or olive oil to a pan and heat over medium. Stir it often until warm. You can also use the microwave. Place the orzo in a bowl and cover it. Heat for one minute, then stir. If it's still cold, heat for another 30 seconds or until warm. Orzo is a type of pasta that looks like rice. It's small and often used in soups or salads. Made from semolina flour, orzo cooks quickly and adds a nice texture to dishes. You can find it in most grocery stores. Yes, you can easily make roasted vegetable orzo vegan. Simply leave out the feta cheese. You can add a splash of lemon or a sprinkle of nutritional yeast for a cheesy flavor. This keeps the dish tasty and plant-based. Roasted vegetable orzo lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it in the microwave or on the stove with a splash of water to bring back some moisture. Absolutely! You can use other cheeses like goat cheese, mozzarella, or Parmesan. Each cheese brings a different flavor and texture. Just choose the one that you enjoy most, and add it to your dish for a tasty twist. This post covers all you need for roasted vegetable orzo. You learned about key ingredients, step-by-step cooking, and helpful tips. I shared different ways to change this dish, like adding proteins or trying new veggies. You also got storage advice to keep leftovers fresh. Remember, cooking should be fun and creative. Use this guide to make your roasted vegetable orzo shine in your kitchen. Enjoy your cooking journey!

Roasted Vegetable Orzo Delight

A vibrant and flavorful dish featuring orzo pasta and a colorful mix of roasted seasonal vegetables, drizzled with olive oil and fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups mixed seasonal vegetables
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste Salt and freshly cracked black pepper
  • ½ cup feta cheese, crumbled
  • for garnish Fresh basil leaves
  • 1 Juice of fresh lemon

Instructions
 

  • Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
  • Prepare the Vegetables: Rinse and chop the seasonal vegetables into bite-sized pieces, aiming for uniformity to ensure even cooking.
  • Season the Vegetables: In a large mixing bowl, combine the chopped vegetables with 2 tablespoons of olive oil, dried oregano, garlic powder, and a generous pinch of salt and freshly cracked pepper. Toss well until all the vegetables are thoroughly coated in the seasoning.
  • Roast the Vegetables: Transfer the seasoned vegetables onto a baking sheet, making sure they are spread out in a single layer for optimal roasting. Roast in the heated oven for about 20-25 minutes. Halfway through, give them a gentle stir to encourage even caramelization and tenderness. They should be beautifully caramelized and fork-tender when done.
  • Cook the Orzo: While the vegetables are roasting, bring a pot of salted water to a vigorous boil. Add the orzo pasta and cook according to the package instructions until al dente, which typically takes about 8-10 minutes. Once cooked, drain the orzo and set it aside.
  • Combine Ingredients: In a large serving bowl, combine the roasted vegetables and cooked orzo. Drizzle the mixture with the remaining tablespoon of olive oil and the fresh lemon juice. Gently toss all ingredients together until well integrated, ensuring the flavors meld beautifully.
  • Add Feta: If you’re using feta cheese, sprinkle the crumbled cheese over the top just before serving for a tangy kick and creamy texture.

Notes

Serve in shallow bowls garnished with fresh basil and a wedge of lemon for added flavor.
Keyword healthy, orzo, pasta, roasted, vegetables