Preheat the baking sheet before adding the vegetables to it.

When the baking sheet is really hot, the food will start to sizzle as soon as it hits the baking sheet. It speeds up the cooking process and helps the ingredients get better browning. It’s kind of like heating up a skillet first before adding your ingredients to it.

Use an extra large baking sheet.

The more space for all the ingredients to spread out, the faster they will cook, and the more hot air will be able to circulate around them. Less steaming and more searing. The vegetables will get more roasted and get more color on them.

Substitution ideas for orzo:

Instead of orzo, you can use any other pasta, such as ditalini, another small shaped pasta, or any other shape that you like. Gluten free pasta options will work for this recipe too. You can also use rice instead of pasta. Cook the rice and then just add the roasted veggies at the end. Recipe for long grain white rice . Recipe for brown rice .

What other vegetables can be used?

This is such a versatile recipe. Here are some other options: broccoli, cauliflower, carrots, celery, brussels sprouts, corn, green beans, mushrooms, etc.

This recipe reheats really well, so it's perfect to use as a lunch option the next day or reheat the leftovers for dinner. Store in the refrigerator for 3-5 days.

Orzo With Roasted Vegetables

Name: Orzo With Roasted Veggies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1 lb orzo; 2 bell peppers; 3 tomatoes; 2 large zucchini; 1 onion; 4-6 garlic cloves; salt, ground black pepper, to taste; 1/4 cup olive oil; 1-2 Tablespoon fresh parsley, minced (or other fresh herbs); optional, lemon juice

Orzo With Roasted Veggies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 minutes
Yield: 8 1x
Category: Sides

Ingredients

Scale

1 lb orzo
2 bell peppers
3 tomatoes
2 large zucchini
1 onion
4–6 garlic cloves
salt, ground black pepper, to taste
1/4 cup olive oil
1–2 Tablespoon fresh parsley, minced (or other fresh herbs)
optional, lemon juice

Cook Mode Prevent your screen from going dark

Instructions

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.
Preheat the oven to 475 degrees. Line an extra large rimmed baking sheet in the oven to heat up while the oven is preheating.
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.
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.
When the vegetables are halfway cooked, the water should have boiled, cook the orzo according to package instructions. Drain.
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.
Serve hot. Store leftovers in the refrigerator, covered, for 3-5 days.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/orzo-with-roasted-veggies/