Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 small red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup crumbled feta cheese (optional but recommended!)
- 1 tablespoon lemon juice
- 1/4 cup vegetable or chicken broth
Substitution tips: Feel free to swap orzo with couscous or small pasta shapes like acini di pepe if you prefer. If you’re dairy-free, omit the feta or use a plant-based alternative. For veggies, I often switch out zucchini for eggplant or add mushrooms depending on what’s fresh in season.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. This step always reminds me of those afternoons in my grandmother’s kitchen when we’d prepare veggies for roasting—her secret ingredient was always patience and a hot oven.
- In a large bowl, toss the cherry tomatoes, zucchini, bell pepper, red onion, and minced garlic with 2 tablespoons of olive oil, dried oregano, salt, and pepper. Make sure every piece is well coated; this helps them caramelize beautifully.
- Spread the vegetables out on the prepared baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the veggies are golden and tender. You’ll notice the tomatoes burst and the edges of the peppers and onions get just a little crispy—this is where the magic happens.
- While the vegetables roast, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-9 minutes, until al dente. Drain and return to the pot.
- Stir the roasted vegetables into the orzo along with the remaining tablespoon of olive oil, lemon juice, and broth. Toss gently to combine and warm everything through on low heat for 2-3 minutes. This step is my favorite because it lets all those flavors meld together into something truly comforting.
- Remove from heat, fold in the fresh basil, and sprinkle with crumbled feta cheese if using. The fresh basil adds that bright, herbal note that lifts the entire dish.
- Serve warm, garnished with a little extra basil or a drizzle of olive oil if desired. I love watching my family dig in at this point—there’s always a quiet moment of appreciation before the conversation picks up again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International