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Orzo With Roasted Vegetables

  • Author: Meagan


This idea came from Ina Garten’s, Barefoot Contessa Parties – but the same idea applies to couscous, wild rice or any other grain or pasta.



Orzo With Roasted Vegetables

Preheat the oven to 400 and fill a large cookie sheet covered with parchment paper with;

1 red onion, cut into 1 inch chunks

1 medium zucchini, cut into 1 inch chunks

1 red pepper, cut into 1 inch chunks

1 yellow pepper, cut into 1 inch chunks

4 cloves of garlic, finely chopped

+ any other vegetables of your choosing to fill the pan

I use olive oil spray to save a step and I spray everything once, stir a bit and then lightly spray again.  You need very little oil for roasting and I seem to use less when I spray versus tossing in oil.  Sprinkle everything with salt and pepper and bake for about 45 minutes – stirring every 15 minutes.

Meanwhile cook;

1 c. orzo according to directions.

Try to time the orzo so that it’s done as the vegetables are done, then you can toss everything together with the dressing and your pasta won’t clump as it cools.

For the dressing, mix together;

equal parts fresh lemon juice and olive oil – I found that 1/4 c. of each was enough

salt and pepper if needed – there may be enough on the vegetables already


Assemble the vegetables, orzo and toss in the dressing – add about 1 c. of cubed feta and then some roasted pine nuts and fresh basil if you’d like – chopped green onion is another suggestion.  Let it all cool to room temperature and then serve.

We’ve had this a couple of different ways depending on the vegetables I have on hand etc.  It’s very nice with the light dressing and goes well with just about anything.

  • Category: Pasta, Salad


From Meagan's Kitchen

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