Roasted Vegetable Orzo Recipe – Lemon Herb Summer Bowl

Last Updated on 2 months by Neha Deshmukh

Roasted Vegetable Orzo Recipe – Lemon Herb Summer Bowl

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful dish that’s perfect for warm weather. This Roasted Vegetable Orzo with Lemon and Herbs is exactly that. I first made this last summer for a potluck, and it was gone in minutes! It’s become a regular in my kitchen ever since – so easy, so fresh, and seriously delicious.

Why You’ll Love This Recipe

This isn’t just another pasta salad. Roasting the vegetables brings out their natural sweetness, and the lemon-herb dressing adds a bright, zesty kick. It’s a complete meal in one bowl, packed with goodness, and it’s incredibly versatile. Plus, it’s beautiful to look at! Honestly, who doesn’t love a colourful plate of food?

Ingredients

Here’s what you’ll need to make this summer bowl:

• ?? cup orzo
• 1 cup chopped red bell pepper
• 1 cup green bell pepper
• 1 cup yellow pepper
• 1 cup zucchini (chopped ½ inch cubes)
• ?? cup onion
• 4 tablespoons olive oil
• ?? teaspoon black pepper (divided)
• ?? teaspoon salt
• 9 cherry tomatoes
• 1 lemon (juiced)
• Lemon zest
• 2 tablespoons chopped cilantro or parsley
• 2 garlic cloves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Orzo: This little pasta looks like rice, but it’s actually a pasta shape! It has a lovely chewy texture that works beautifully in this salad.
• Olive Oil: Don’t skimp on the olive oil! A good quality extra virgin olive oil really makes a difference in the flavour. I prefer one with a fruity aroma. (Around 60ml)
• Fresh Herbs: Seriously, don’t use dried herbs here. The fresh cilantro or parsley adds such a bright, clean flavour. I often use a mix of both! Feel free to experiment with other herbs too (more on that later).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 452°F (233°C). Line a baking sheet with foil for easy cleanup – trust me, you’ll thank me later!
2. In a bowl, toss the chopped red bell pepper, green bell pepper, yellow pepper, onion, 4 tablespoons of olive oil, salt, and half of the black pepper. Spread everything out in a single layer on the prepared baking sheet. Roast for 15 minutes.
3. Now, add the chopped zucchini and cherry tomatoes to the baking sheet. Give it all a good toss and roast for another 15 minutes, or until the veggies are tender and slightly caramelized.
4. While the veggies are roasting, cook the orzo according to the package directions. Once it’s cooked, drain it and give it a quick rinse under cold water to stop the cooking process. This helps keep it from getting mushy.
5. In a large bowl, combine the roasted veggies, cooked orzo, lemon juice, lemon zest, the remaining salt and pepper, and the chopped cilantro or parsley. Gently toss everything together until it’s well combined.

Expert Tips

• Don’t overcrowd the baking sheet! If you do, the veggies will steam instead of roast. Use two baking sheets if needed.
• Taste as you go! Adjust the lemon juice, salt, and pepper to your liking.
• For extra flavour, add the minced garlic to the veggies during the last 5 minutes of roasting.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your orzo packaging to ensure it doesn’t contain any animal products.
• Gluten-Free Adaptation: Simply use gluten-free orzo! There are some great options available now.
• Spice Level Adjustment: Want a little heat? Add a pinch of red pepper flakes to the veggies before roasting. My friend, Priya, loves to add a generous pinch!
• Summer/Picnic Adaptation: This is perfect for potlucks and outdoor dining. It travels well and tastes even better chilled. I’ve taken this to countless picnics!

Serving Suggestions

Serve this Roasted Vegetable Orzo warm or chilled. It’s delicious on its own, or you can pair it with grilled chicken, fish, or tofu for a complete meal. A dollop of hummus or a sprinkle of feta cheese (if you’re not vegan) would also be lovely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually meld together even more overnight!

FAQs

Let’s answer some common questions:

What is Orzo and can I substitute it?

Orzo is a small, rice-shaped pasta. If you can’t find orzo, you can substitute it with other small pasta shapes like ditalini or acini di pepe.

Can I roast the vegetables and cook the orzo ahead of time?

Absolutely! You can roast the veggies and cook the orzo a day or two in advance. Store them separately in the refrigerator and combine them when you’re ready to serve.

What’s the best way to prevent the orzo from sticking together?

Rinsing the cooked orzo under cold water helps prevent it from sticking. You can also toss it with a little olive oil.

Can I use different herbs in this recipe?

Definitely! Feel free to experiment with other herbs like basil, oregano, or thyme.

Is this dish suitable for meal prepping?

Yes! It’s a great option for meal prepping. It holds up well in the refrigerator and is perfect for quick and easy lunches or dinners.