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- 1 cup orzo pasta - 2 cups mixed seasonal vegetables (bell peppers, zucchini, cherry tomatoes, and red onion), diced - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - 1/4 cup feta cheese, crumbled - Salt and pepper to taste - Fresh basil leaves Roasted vegetable orzo is a colorful dish that brightens any table. The main ingredients include orzo pasta and seasonal vegetables. I love using bell peppers, zucchini, cherry tomatoes, and red onions. These veggies add taste and color. Toss them with olive oil for a rich flavor. For seasoning, I use garlic powder, dried oregano, and smoked paprika. These spices give warmth and depth. Crumbled feta cheese adds a creamy touch. Salt and pepper round out the flavors well. To finish, I love garnishing with fresh basil leaves. They add a lovely aroma and a burst of flavor. This combination of ingredients makes roasted vegetable orzo a dish you want to share with friends and family. {{ingredient_image_1}} - Start by preheating your oven to 400°F (200°C). - In a large bowl, toss together 2 cups of diced seasonal vegetables. Use bell peppers, zucchini, cherry tomatoes, and red onion. Add 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, and salt and pepper to taste. Mix until the veggies are well coated. - Spread the seasoned vegetables evenly on a baking sheet. - Roast them in the oven for about 20-25 minutes. Stir halfway through to help them cook evenly. You want them tender and slightly caramelized. - While the veggies roast, bring a pot of salted water to a boil. - Add 1 cup of orzo pasta and cook it until al dente, following the package instructions. Drain the orzo and set it aside. - Once your vegetables are done, take them out of the oven. - Combine the roasted vegetables with the cooked orzo in a large mixing bowl. - Gently fold in 1/4 cup of crumbled feta cheese. The heat from the orzo will slightly melt the cheese. - Finally, taste your dish. You may want to add more salt or pepper. Toss everything together well to ensure all flavors blend. To get the best flavor from your veggies, follow these tips: - Cut evenly: Chop your vegetables into similar-sized pieces. This helps them cook at the same rate. - Use a large pan: A big baking sheet allows air to flow. This prevents steaming and helps them roast nicely. - Don’t crowd the pan: Spread the vegetables out. If they are too close, they won’t caramelize well. When picking vegetables, choose seasonal options. Bell peppers, zucchini, cherry tomatoes, and red onion work great. These add color and flavor to your dish. To keep your orzo from turning mushy, follow this simple method: - Salt the water: Add salt to boiling water before cooking. This helps flavor the pasta. - Cook to al dente: Check the package for cooking time. Aim for a firm bite, not soft. Drain it quickly to stop cooking. If you want to try something different, you can swap orzo with other grains. Quinoa and farro are great alternatives. They add unique textures and flavors. To make your dish pop, consider these tips: - Add herbs: Fresh herbs like thyme or rosemary can boost taste. Mixing dried herbs like basil or parsley can also enhance flavors. - Mix in spices: Try adding a pinch of chili flakes for heat or more smoked paprika for a deeper flavor. For melting cheese, crumble the feta cheese into the warm orzo and veggies. The heat will gently melt it, adding creaminess to your dish. Enjoy the burst of flavor it provides! Pro Tips Choose Seasonal Vegetables: Using seasonal vegetables not only enhances the flavor but also ensures freshness and availability, making your dish more vibrant and nutritious. Perfectly Cooked Orzo: To achieve the ideal texture, cook the orzo just until al dente, as it will continue to soften when mixed with the hot roasted vegetables. Customize Your Seasoning: Feel free to experiment with different herbs and spices according to your taste, such as thyme or rosemary, to give the dish a unique twist. Serve with a Zesty Dressing: A drizzle of lemon juice or balsamic vinegar right before serving can brighten the flavors and add a refreshing touch to the dish. {{image_2}} You can easily modify this dish to meet your needs. For those seeking gluten-free options, try using gluten-free orzo. Many brands offer rice or quinoa-based orzo. They cook similarly and taste great when mixed with veggies. If you want a vegan version, simply replace the feta cheese. Try using vegan feta or omit the cheese altogether. You can add more roasted vegetables for creaminess or a nut-based cheese for added flavor. Using seasonal vegetables makes this dish fresh and vibrant. In spring, use asparagus and peas. Summer calls for eggplant and corn. In fall, opt for butternut squash and Brussels sprouts. Winter is great for root vegetables like carrots and parsnips. Don’t forget leafy greens! Spinach or kale can add color and nutrients. Stir them in at the end of cooking. They will wilt nicely and add a lovely texture. Roasted vegetable orzo pairs well with many side dishes. A simple green salad or garlic bread complements it perfectly. For a heartier meal, serve it with grilled chicken or shrimp. You can also turn this dish into a main course. Add protein like beans or chickpeas for extra nutrition. This makes it filling and satisfying. To store roasted vegetable orzo, first, cool it down to room temperature. Then, place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to 4 days. If you have a lot left, consider splitting it into smaller portions. To reheat, you can use the microwave or a skillet. For the microwave, place the orzo in a bowl, cover it, and add a splash of water. Heat in short bursts, stirring in between. If using a skillet, add a little olive oil and warm it over low heat. You can also enjoy this dish cold as a salad. Just add a drizzle of olive oil and a splash of lemon juice for a fresh taste. If you want to freeze roasted vegetable orzo, start by letting it cool completely. Then, place it in a freezer-safe container or a zip-top bag. Make sure to squeeze out as much air as possible. It can last for up to 3 months in the freezer. To thaw, move it to the fridge overnight. You can reheat it directly from frozen in a skillet, adding a bit of water to help it warm through. Yes, you can use other pastas. Options include small shells, ditalini, or even farro. Adjust cooking times based on the type of pasta you choose. For example, small shells may take a bit longer. Always check the package for specific cooking instructions. Great choices for roasting include bell peppers, zucchini, cherry tomatoes, and red onion. These vegetables add color and flavor. You can also try carrots, asparagus, or broccoli. The key is to use a mix that offers both taste and texture. To prep ahead, roast the vegetables and cook the orzo in advance. Store them separately in the fridge. When you are ready to eat, combine them and add feta cheese. This way, you keep the flavors fresh and vibrant. Yes, this dish is perfect for meal prep! Portion it into containers for easy lunches. Store it in the fridge for up to four days. For best taste, reheat only what you need. This keeps the dish fresh and tasty. This blog gave you a clear guide on making roasted vegetable orzo. You learned about the main ingredients, cooking steps, and tips for perfect results. The ideas for variations help you customize the dish to your taste. With all this, you can enjoy a tasty meal that's great for any occasion. Make it your own and share it with friends or family. Cooking should be fun and delicious!

Roasted Rainbow Vegetable Orzo

A vibrant and flavorful dish featuring orzo pasta and a mix of seasonal roasted vegetables, topped with feta cheese and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups mixed seasonal vegetables (bell peppers, zucchini, cherry tomatoes, and red onion), diced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 0.25 cup feta cheese, crumbled
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, toss the diced vegetables with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper until evenly coated.
  • Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even roasting.
  • Meanwhile, bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente, then drain and set aside.
  • Once the vegetables are done roasting, remove them from the oven and combine them with the cooked orzo in a large mixing bowl.
  • Gently fold in the crumbled feta cheese, allowing it to slightly melt with the heat of the orzo and vegetables.
  • Adjust the seasoning with more salt and pepper if needed, and toss well to combine all ingredients.
  • Serve warm, garnished with fresh basil leaves for an added burst of flavor.

Notes

Feel free to use any seasonal vegetables you have on hand.
Keyword feta, orzo, pasta, roasted, vegetables