Roasted Vegetable Orzo with Garlic-Balsamic

Roasted Vegetable Orzo with Garlic-Balsamic

Roasted Vegetable Orzo with Garlic-Balsamic Recipes

Roasted Vegetables with Orzo tossed in a garlic-balsamic vinaigrette! Easy to modify, full of flavor, and great for packed lunches, picnics, potlucks, etc.

Cuisine : Gluten-Free Option, Oil-Free, Vegan,
Recipe Yields : 5 medium bowls
Prep time : 15 minutes
Cook time : 40 minutes
Keywords : ,


  • 1 medium zucchini
  • 2 bell peppers
  • 1 small onion (or 1/2 large)
  • 8 oz. mushrooms
  • 1 cup orzo (uncooked)
  • 3 roma tomatoes (or cherry/grape tomatoes)
  • 3 1/2 Tbsp. balsamic vinegar
  • 2 cloves garlic
  • 1 tsp. dried basil
  • 1 Tbsp. water
  • 1/4 tsp. salt (more to taste)
  • Fresh parsley, basil, chives, vegan feta, olives


  1. Preheat oven to 425.
  2. Line a rimmed baking pan with parchment paper (or Silpat).
  3. Dice zucchini, onion, and bell peppers (cored) into small, bite-sized pieces. Halve/quarter mushrooms.
  4. Place them all on the baking pan and salt if desired. Bake for about 30-40 minutes, stirring halfway through.
  5. Meanwhile, cook orzo according to package instructions. (I simmer mine about 8-12 minutes or until tender.)
  6. While orzo is cooking, make the dressing: mince garlic, and add all ingredients to a small bowl and stir to combine. Set aside.
  7. Dice tomatoes and place in a large bowl.
  8. When orzo is finished cooking, drain and place in large bowl with the tomatoes.
  9. Immediately add the dressing and toss to combine.
  10. When vegetables are done roasting, add to bowl and stir. 
  11. Salt to taste (or add more vinegar if desired.) Serve warm immediately or chilled.

Rated : 5 from 3 votes
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