Save This orzo with roasted vegetables and feta is my answer to Mediterranean cravings when I want something hearty yet still fresh and full of color. Roasted zucchini, peppers, and tomatoes combine with plump orzo and salty feta to create a feel-good dish ready for any season. I love to serve this both as a weeknight dinner and a make-ahead lunch option.
My family members request this dish for potlucks and it is always the first bowl to empty. It is simple enough for a midweek meal but impressive for guests.
Ingredients
- Orzo pasta: Adds a tender bite and absorbs all the lemony veggie flavors Always check the cooking time on the package to prevent mushiness
- Zucchini: Offers a mild sweetness and ensures each bite has substance Choose one that is firm with shiny skin
- Red and yellow bell peppers: Bring color and a gentle sweetness Look for deep color and heavy flesh for the best roasting
- Red onion: Provides a mellow tang when roasted Opt for small to medium with tight skin
- Cherry tomatoes: Give bursts of juiciness Use bright red or multicolored for more visual appeal
- Olive oil: Helps caramelize the veggies and carries Mediterranean flavor Use extra-virgin for best taste
- Dried oregano: Classic herb of the region Choose one that is still aromatic
- Dried thyme: Adds earthiness and rounds out the roasted flavors
- Salt and black pepper: Essential for bringing forward veggie flavor Freshly ground pepper is more fragrant
- Feta cheese: Creamy and tangy This cheese pulls everything together Buy a block and crumble it yourself whenever possible
- Fresh parsley: Delivers a hit of freshness Add just before serving for color
- Lemon juice and zest: Adds zing and balances all the rich and roasted notes Go for an unwaxed lemon with bright fragrance
Instructions
- Preheat and Prepare the Baking Sheet:
- Set your oven to 220 degrees Celsius 425 degrees Fahrenheit Lay out a large baking sheet with parchment to prevent sticking and make clean up easy
- Toss and Season Vegetables:
- Place diced zucchini chopped bell peppers sliced red onion and halved cherry tomatoes into a large bowl Drizzle in olive oil and add the oregano thyme salt and pepper Toss gently so each piece is lightly coated and then spread them in a single layer on the baking sheet
- Roast Vegetables:
- Roast in your preheated oven for twenty five to thirty minutes Stir once about halfway through to ensure even browning The edges should start to caramelize and the vegetables become soft and slightly golden
- Cook the Orzo:
- While the vegetables roast fill a large pot with water and add a generous pinch of salt Bring to a boil then pour in the orzo Cook according to the package instructions stir often so it does not stick When al dente drain the orzo in a colander and shake off excess water Set aside
- Combine Orzo and Vegetables:
- Transfer the drained orzo to a large serving bowl Add in the roasted vegetables Pour over the lemon juice and scatter in the lemon zest Gently toss everything together so the flavors meld but do not break up the vegetables
- Add Feta and Parsley:
- Fold in the feta cheese and fresh parsley Taste and adjust the seasoning with a little more salt or a crack of black pepper if needed Serve the dish warm or let it cool to room temperature for a deliciously refreshing salad
Save Vegetarian and easy to adapt for dietary needs Feta is my favorite part because it melts just the right amount so every bite is creamy and bright I remember serving this for my parents birthday dinner and everyone came back for seconds asking for the recipe
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days If you know you will be serving leftovers save some parsley and extra feta to sprinkle fresh on top before serving Reheat gently or enjoy straight from the fridge
Ingredient Substitutions
If you do not have orzo any small pasta shape works like pearl couscous or even quinoa Substitute eggplant or asparagus for the vegetables according to the season Swap feta with crumbled goat cheese or a firm vegan cheese for dairy free
Serving Suggestions
Serve as a main alongside a crisp salad and crusty bread Pair with simple grilled chicken or fish for protein at dinner This dish is also perfect for lunchboxes since it does not get soggy
Save I like to crumble my own feta because the precrumbled tends to be drier and does not melt as nicely
Recipe FAQs
- → Can I use other vegetables?
Absolutely! Roasted eggplant, asparagus, or mushrooms work well. Adjust roasting time for different veggies.
- → Is feta cheese essential?
Feta provides creaminess, but you can substitute with vegan cheese or omit for dairy-free options.
- → Can this be served cold?
Yes, it's delicious both warm and at room temperature, or chilled as a Mediterranean-inspired pasta salad.
- → Does this dish pair with proteins?
It partners well alongside grilled chicken or fish, adding a fresh, vibrant element to meals.
- → How do I make it gluten-free?
Use gluten-free pasta in place of orzo to avoid wheat and retain texture with the colorful roasted vegetables.
- → Can I make this ahead?
Yes, you can prepare in advance. Store covered in the fridge and add herbs or feta just before serving.