Orzo With Roasted Veggies

Orzo with roasted vegetables is a side dish that is so easy to prepare, packed with flavor and beautiful too. It’s great to meal prep and enjoy for several meals since it reheats well.


  • 1 lb orzo
  • 2 bell peppers
  • 3 tomatoes
  • 2 large zucchini
  • 1 onion
  • 46 garlic cloves
  • salt, ground black pepper, to taste
  • 1/4 cup olive oil
  • 12 Tablespoon fresh parsley, minced (or other fresh herbs)
  • optional, lemon juice


  1. Place a large 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.
  2. Preheat the oven to 475 degrees. Line an extra large rimmed baking sheet in the oven to heat up while the oven is preheating.
  3. Seed the peppers and tomatoes and chop into 1/2 inch cubes. Chop the zucchini into 1/2 – 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, and pepper. Toss it all together to season evenly.
  4. Roast the vegetables in the preheated oven, on the hot baking sheet, for 2o-25 minutes. Broil for the last 5 minutes or so, just to get some extra color and a bit of char on the veggies.
  5. When the vegetables are halfway cooked, the water should have boiled, cook the orzo according to package instructions. Drain.
  6. Toss the orzo with the roasted vegetables and the minced parsley. If you want, you can add a bit more olive oil and also some fresh lemon juice to add a little acidity to the orzo.
  7. Serve hot. Store leftovers in the refrigerator, covered, for 3-5 days.

Keywords: orzo roasted vegetables, easy orzo recipe