Get the Recipe: Roasted Vegetable Orzo
Oven-roasted vegetables combined with orzo and tossed in a Balsamic and feta dressing for a delicious side dish or meatless main dish.
Ingredients
For the roasted vegetables:
- 1 medium red onion, cut into thick slices
- 1 large zucchini, cut into bite-sized pieces
- 2 medium bell peppers, cored and sliced
- Olive oil, for drizzling
- salt and freshly ground pepper
- 10-12 cherry tomatoes
For the balsamic dressing:
- 2 Tablespoons balsamic vinegar
- 6 Tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey, or brown sugar
- 1/3 cup crumbled feta, plus more for garnish
- freshly ground pepper
For the orzo:
- 2 Tablespoons butter
- 1 cup orzo
- 2 cups chicken or vegetable broth, or vegetable broth
- salt and freshly groundp epper
For garnish:
- Fresh basil leaves, chopped
- Additional crumbled feta cheese
- Balsamic glaze, optional, for drizzling
Instructions
- Preheat the oven to 450F (non-convection/not fan-assisted).
- Prepare the vegetables and spread all of them EXCEPT THE CHERRY TOMATOES onto a large baking sheet. Drizzle with olive oil and season with salt and pepper. Place into the preheated oven for 20 minutes, stirring a couple of times during cooking.
- Make the balsamic dressing by combining all the dressing ingredients in a food processor or blender (or with an immersion blender). Blend until smooth and set aside.
- While the vegetables are roasting, melt the butter in a skillet on the stovetop over medium heat. Add the orzo and cook, stirring, for 2-3 minutes. Add the chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the liquid is absorbed and the orzo is tender.
- Tip! If the orzo finishes before the vegetables are finished roasting, simply turn the heat off under the orzo and loosely cover the skillet with foil to keep warm.
- After 20 minutes, remove the vegetables from the oven and scatter the cherry tomatoes onto the baking sheet. Return to the oven and allow to roast 10-15 minutes longer, or until well roasted.
- When the vegetables are done, remove them from the oven and spoon them into the skillet with the cooked orzo. Stir in and reheat, if necessary. Season with a bit of salt and some freshly ground pepper.
- Spoon the orzo mixture into a large serving bowl. Drizzle 1/2-2/3 of the balsamic dressing over the orzo mixture and toss to coat well. Add additional balsamic dressing as needed or to taste.
- Garnish with basil leaves, additional crumbled feta cheese and drizzle with a bit of balsamic glaze, if you like. Serve immediately.
Notes
Goat cheese is a great substitute for feta cheese. If you are substituting goat cheese for the feta, you wouldn't want to add goat cheese to the dressing, as it would remain clumpy. Scatter goat cheese on top instead
I like to add some feta to the balsamic dressing as it makes it a bit creamy and spreads the salty feta flavour throughout the dish. That said, you can leave the feta out of the dressing and just use it as a topping instead.
I enjoy this orzo warm, but some might enjoy it at room temperature or even cold from the fridge.
Be sure to read the notes above this recipe card for more substitution suggestions as well as step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 476kcal, Carbohydrates: 42g, Protein: 10g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 650mg, Potassium: 594mg, Fiber: 4g, Sugar: 11g, Vitamin A: 2463IU, Vitamin C: 102mg, Calcium: 107mg, Iron: 2mg
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