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Roasted Vegetable Orzo

An easy orzo side with roasted vegetables and fresh lemon.
Course Main Course, pasta, Side Dish
Cuisine American, Canadian, Italian, Mediterranean
Keyword broccoli, chili peppers, garlic, lemon, onion, orzo, parsley, pasta, roasted, skillet, zucchini
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 People


  • 1 small red onion
  • 1 red pepper
  • 1 small zucchini
  • 1 small head of broccoli
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons salted butter
  • 2 cloves garlic minced
  • 1 cup orzo uncooked
  • cups chicken broth
  • ¼ cup fresh parsley chopped, plus more for serving
  • ½ lemon for serving


  • Preheat oven to 425°F
  • Prep the veggies: Cut onion and pepper into 1 inch pieces. Cut zucchini into ¼ inch-thick slices and halve slices into semi-circles. Chop broccoli into small florets.
  • Roast the veggies: Place the vegetables on a baking sheet. Drizzle with olive oil and toss to coat. Spread veggies into a single layer and sprinkle with a generous amount of salt and pepper (to taste). Roast for 30 minutes, turning once halfway through cooking.
  • Cook the orzo: In a large skillet or pot, melt butter on medium. Add garlic and cook until fragrant, about 2 minutes. Add orzo and stir to coat it in the melted butter. Stir in the chicken broth, cover and reduce heat to low. Cook orzo until the chicken broth is absorbed, about 15 minutes.
  • Finish the dish: Add roasted veggies to the orzo and stir to combine. Season with salt and pepper to taste. Remove from heat and stir in the fresh parsley. Squeeze lemon over the orzo and sprinkle with more fresh parsley before serving.

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