Orzo With Roasted Veggies

IMG_0420 (550x355) When you load your plate with many colorful vegetables, it not only looks beautiful, but is so healthy too.

Roasting vegetables intensifies their flavor, since they caramelize in the oven. All that great flavor is packed into the vegetables and isn’t washed away as it would if you had cooked it on the stove. There is so much more flavor than steaming too.

Roasting vegetables is so simple – it’s as easy as tossing them on a baking sheet with some olive oil, salt, pepper and herbs, if you’d like. Choose whichever vegetables you like, slide them into the oven and you’ll have dinner on the table in the amount of time that it takes to cook a pot of orzo. 

Ingredients:

2-3 bell peppers

2-3 tomatoes

2 large zucchini

1 onion

3-4 garlic cloves

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

1/4 cup olive oil

1 lb orzo

1 Tablespoon fresh parsley, minced

Preheat the oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil.

Seed the peppers and tomatoes and chop into 1/2 inch cubes. IMG_0327 (550x367) Chop the zucchini into 1/2 -3/4 inch cubes. IMG_0329 (550x367) Coarsely chop the onion and press the garlic through a garlic press or mince with a knife. IMG_0331 (550x367) IMG_0335 (550x367) Place all the vegetables on the prepared baking sheet and toss with the oil, salt, sugar and pepper. Toss it all together to season evenly. IMG_0342 (550x367) IMG_0345 (550x364)

Place the pot of water to cook the orzo on the stove. This way, the water will come to a boil while you’re prepping the vegetables. If your water takes longer to boil than 10-15 minutes, put it on the stove earlier.

Bake the vegetables in the preheated oven for 25 minutes. Broil for the last 3-5 minutes. IMG_0379 (550x366) When the vegetables are halfway cooked, the water should have boiled, cook the orzo according to package instructions. Drain. IMG_0396 (550x367) Toss the cooked orzo with the roasted vegetables and the minced parsley. IMG_0398 (550x367) IMG_0401 (550x367) IMG_0420 (550x355)

Orzo With Roasted Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 8
Ingredients
  • 2-3 bell peppers
  • 2-3 tomatoes
  • 2 large zucchini
  • 1 onion
  • 3-4 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon ground black pepper
  • ¼ cup olive oil
  • 1 lb orzo
  • 1 Tablespoon fresh parsley, minced
Instructions
  1. Preheat the oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil.
  2. Seed the peppers and tomatoes and chop into ½ inch cubes. Chop the zucchini into ½ -3/4 inch cubes. Coarsely chop the onion and press the garlic through a garlic press or mince with a knife. Place all the vegetables on the prepared baking sheet and toss with the oil, salt, sugar and pepper. Toss it all together to season evenly.
  3. Place the pot of water to cook the orzo on the stove. This way, the water will come to a boil while you’re prepping the vegetables. If your water takes longer to boil than 10-15 minutes, put it on the stove earlier.
  4. Bake the vegetables in the preheated oven for 25 minutes. Broil for the last 3-5 minutes. When the vegetables are halfway cooked, the water should have boiled, cook the orzo according to package instructions. Drain.
  5. Toss the orzo with the roasted vegetables and the minced parsley.

 

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Comments

  1. natasha says

    I made this few days ago. Turns out I’m not a big fan of orzo. We loved the roasted vegetables, even my 10 month old was chomping down the zucchini. I think the vegetables will make for a perfect side dish with another meal.

  2. Vera Hrytz says

    Made this for dinner today. It turned out really good. Love the roasted veggies. This is a healthy way of dressing your pasta.

  3. Alla says

    I made this like literally the day after you put up the post and loved it. It was an excellent and easy dish. I sauteed some shrimp and tossed them in the mix with the orzo to add protein. Yum yum yum, thank you for a great recipe!

  4. Marinka says

    Hey I made this today it was so good much better than I thought it would be. I also added shrimp and my hubby loved it.

  5. Luba says

    Olga, do you think i can chop the peppers and zucchini today if i plan to make it tomorrow, to save some time? Or will the zucchini brown?

    • says

      I’ve never chopped zucchini the night before preparing it, so I’m not sure, Luba. I k now you can chop the peppers ahead of time. Let me know what you find out.

  6. Sveta says

    So I made this recipe today but I didn’t have orzo. I substituted orzo for rice and it turned out amazing! thanks for the recipe!

  7. Julia says

    Hi Olga!
    I made this before and really, really liked it. That time, I made it and we ate it right away. This time, I want to make it in the morning but for an afternoon meal.. do you think if I put it into the oven at 400 for like 10-20min it would re-heat okay? Thanks so much!

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