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Roasted Vegetable Orzo

A delicious and comforting dish combining al dente orzo with seasonal vegetables, all drizzled with olive oil and spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Use any type of orzo.
  • 2 cups assorted seasonal vegetables (e.g., bell peppers, zucchini, carrots, cherry tomatoes) Feel free to mix and match according to what’s fresh or on hand.
  • 2 tablespoons olive oil Extra virgin is preferred for more flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground for best flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Fresh basil or parsley for garnish Optional, but adds freshness.
  • Grated Parmesan cheese (optional) Use a vegan alternative for plant-based.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the seasonal vegetables with olive oil, salt, black pepper, garlic powder, and Italian seasoning.
  3. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
  4. Meanwhile, cook the orzo pasta according to package instructions. Drain and set aside.
  5. Once the vegetables are done roasting, combine them with the cooked orzo in a large bowl.
  6. Mix well and adjust seasonings to taste.
  7. Serve warm, garnished with fresh basil or parsley and Parmesan cheese if desired.

Notes

For additional flavor, add crushed red pepper or other herbs as desired. This can also be made as a cold pasta salad.