A colorful Mediterranean-style pasta dish made with tender roasted vegetables, garlic, herbs, feta, and lemon. It works beautifully as a light main course or a side dish.
Ingredients
For the roasted vegetables:
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into chunks
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the orzo:
- 1½ cups dry orzo
- 3 cups vegetable broth or chicken broth
- 1 tablespoon olive oil
- ½ teaspoon salt, if needed
- ½ teaspoon dried oregano
- Zest of 1 lemon
- Juice of 1 lemon
For finishing:
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons toasted pine nuts or chopped almonds, optional
- 1–2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
- Optional: red pepper flakes
Instructions
- Preheat the oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired. - Season the vegetables:
Add the zucchini, bell peppers, red onion, cherry tomatoes, and garlic to the baking sheet. Drizzle with olive oil and sprinkle with oregano, thyme, smoked paprika, salt, and black pepper. Toss well so everything is evenly coated. - Roast:
Spread the vegetables into a single layer. Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized around the edges. - Cook the orzo:
While the vegetables roast, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the orzo and cook for about 1–2 minutes, stirring frequently. - Add broth:
Pour in the broth and add the oregano. Bring to a gentle boil, then reduce the heat and simmer uncovered for about 9–11 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. - Add lemon:
Remove the orzo from the heat. Stir in the lemon zest and lemon juice. Taste and adjust the salt and pepper. - Combine:
Gently fold the roasted vegetables into the cooked orzo. - Finish:
Add the feta, parsley, and basil. Drizzle with a little extra-virgin olive oil and gently toss. - Add crunch:
Sprinkle with toasted pine nuts or chopped almonds if using. Add red pepper flakes for a little heat. - Serve:
Serve warm or at room temperature with extra feta, fresh herbs, and lemon wedges.
Prep & Cooking Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: About 45 minutes
- Servings: 5–6
- Cuisine: Mediterranean
- Course: Main dish or side dish
Nut Information
- Contains nuts: Not necessarily.
- Pine nuts and almonds are optional.
- For a completely nut-free version, simply leave them out.
- Feta cheese is not a nut, but it is a dairy product.
- If serving someone with a serious nut allergy, check packaged ingredients such as broth, feta, or orzo for allergy/cross-contact statements.
Easy Variations
- Add chickpeas for extra protein and fiber.
- Add baby spinach during the last minute of cooking.
- Substitute feta with goat cheese.
- Add roasted eggplant or mushrooms.
- For more protein, serve with grilled chicken, salmon, shrimp, or chickpeas.
- Use whole-wheat orzo if preferred and available.
Q&A
Q: Can I make Roasted Vegetable Orzo ahead of time?
A: Yes. Prepare it up to 2 days ahead and refrigerate in an airtight container.
Q: Can I eat it cold?
A: Absolutely. It makes an excellent cold or room-temperature Mediterranean pasta salad.
Q: How do I reheat it?
A: Reheat gently in a skillet or microwave. Add a splash of broth or water if the orzo has become dry.
Q: Can I make this recipe vegan?
A: Yes. Use vegetable broth and replace the feta with a vegan feta alternative or omit it.
Q: Can I add chicken?
A: Yes. Grilled or roasted chicken pairs especially well with the lemon, herbs, and roasted vegetables.
Q: Why did my orzo become dry?
A: Orzo continues absorbing liquid as it sits. Stir in a little warm broth, water, or olive oil before serving.
Q: Can I use different vegetables?
A: Definitely. Broccoli, cauliflower, eggplant, mushrooms, asparagus, and carrots all work well.
Q: Is this recipe gluten-free?
A: Traditional orzo is made from wheat and is not gluten-free. Use certified gluten-free orzo if needed.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 3–4 days.
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