Sunday Roasted Vegetable Orzo

Name: Sunday Roasted Vegetable Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes, halved; 1 zucchini, sliced; 1 bell pepper, diced; 1 red onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1 cup orzo pasta; 3 cups vegetable broth; 1 tablespoon olive oil; 1 clove garlic, minced; Fresh basil for garnish

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I love how the vibrant colors and flavors of roasted vegetables combine seamlessly with orzo to create a comforting dish perfect for Sunday family gatherings. This recipe is a celebration of fresh seasonal produce, and I often find myself experimenting with different vegetables based on what's available. The crispy edges of the roasted veggies add a delightful texture against the tender orzo, making every bite a tasty experience that can turn even the most ordinary Sunday into something special.

Created by

Maeve Colchester

Last updated on 2026-01-06T13:57:34.697Z

When I made this Sunday Roasted Vegetable Orzo for the first time, I was amazed at how simple ingredients transformed into something so delicious. The key is roasting the vegetables until they are golden, which brings out their natural sweetness and depth of flavor. Preparing the orzo separately allows it to soak up the flavors of a light broth, creating a perfect balance with the roasted vegetables.

I recommend using seasonal vegetables for this dish; not only does it support local farmers, but it also ensures that the dish is bursting with flavor. Don't be afraid to adjust the veggie blend—zucchini, bell peppers, and cherry tomatoes all work wonderfully in this recipe!

        Why You'll Love This Recipe
        Colorful medley of seasonal vegetables brings life to your plate
Comforting and hearty orzo that makes every bite satisfying
Easy to prepare, making it perfect for busy Sundays or entertaining guests

      

Ingredient Insights

The choice of vegetables in this recipe not only adds vibrant colors but also infuses the dish with various flavors. Cherry tomatoes provide a natural sweetness and acidity, while zucchini adds a mild creaminess. Bell peppers contribute a crunchy texture and slight bitterness, which balances out the sweetness. When choosing your vegetables, consider seasonal options for the freshest taste—try asparagus in spring or butternut squash in fall.

Olive oil is key for roasting as it enhances the caramelization process. Make sure to choose a good quality extra virgin olive oil for the best flavor. If you're looking for a twist, avocado oil or even a flavored oil like garlic-infused can work well, although you'll miss the original depth of flavor that olive oil brings.

Cooking Techniques

When roasting the vegetables, ensure they are spread out in a single layer on the baking sheet. This allows for even cooking and prevents steaming. If they’re too crowded, you won’t get the delightful caramelization. Look for golden edges as a sign that they’re perfectly roasted—this caramelization deepens the flavors significantly. If you notice they’re browning too quickly, reduce the oven temperature by 25°F.

Cooking the orzo in vegetable broth instead of water adds an extra layer of flavor. Keep an eye on it during the final minutes—overcooked orzo can turn mushy. It’s ready when it’s al dente, which should be just a bit firm when bitten. If you do end up with leftover orzo, you can use it in salads or stir-fries to prevent waste.

Ingredients

For the Roasted Vegetables

2 cups cherry tomatoes, halved
1 zucchini, sliced
1 bell pepper, diced
1 red onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano

For the Orzo

1 cup orzo pasta
3 cups vegetable broth
1 tablespoon olive oil
1 clove garlic, minced
Fresh basil for garnish

Instructions

Follow these steps to make your Sunday Roasted Vegetable Orzo.

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine cherry tomatoes, zucchini, bell pepper, red onion, olive oil, salt, pepper, and oregano. Toss well to coat. Spread the vegetable mixture evenly on a baking sheet and roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.

Cook the Orzo

In a saucepan, bring vegetable broth to a boil. Add orzo and minced garlic, then reduce heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until orzo is al dente. Drain any excess broth if necessary.

Combine and Serve

Once both the vegetables and orzo are cooked, gently mix them together in a serving bowl. Drizzle with remaining olive oil and adjust seasoning if needed. Garnish with fresh basil before serving.

Enjoy your delicious Sunday Roasted Vegetable Orzo!

Pro Tips

Feel free to add any additional herbs like thyme or rosemary for extra flavor. Leftovers can be stored in the fridge and make a great lunch the next day!

Serving Suggestions

This dish can stand alone as a hearty vegetarian option, but it also pairs wonderfully with grilled chicken or fish for a complete meal. Consider serving it on a bed of fresh spinach or arugula to add a peppery note and extra nutrients. A sprinkle of feta cheese or a drizzle of balsamic reduction can elevate the flavors even further, adding a touch of creaminess and acidity.

For a more substantial meal, try adding cooked protein like chickpeas or shrimp to the orzo and roasted vegetables. This can transform the dish into a filling main course packed with protein, making it perfect for family gatherings.

Make-Ahead and Storage Tips

You can prepare the roasted vegetables and orzo ahead of time, making this dish an excellent option for meal prep. Simply roast the vegetables and cook the orzo a day in advance, storing them separately in airtight containers in the refrigerator. Reheating them together in a skillet with a splash of broth brings them back to life. However, avoid reheating in the microwave as it can result in uneven textures.

If you're planning to freeze the dish, I recommend assembling the components without the fresh basil, as it doesn’t freeze well. You can freeze the cooled orzo and vegetables in portioned bags. When ready to eat, thaw in the refrigerator overnight before reheating, and consider adding fresh herbs just prior to serving for a burst of flavor.

Questions About Recipes

→ Can I use other types of pasta?

Yes, you can substitute orzo with other small pasta shapes like couscous or even quinoa.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I add protein to this recipe?

Absolutely! Grilled chicken, shrimp, or chickpeas are excellent additions for extra protein.

→ Is this recipe vegetarian or vegan?

This recipe is vegetarian. To make it vegan, ensure the broth is plant-based.