Description
A vibrant and flavorful Roasted Vegetable Orzo dish featuring caramelized red onions, zucchini, bell peppers, and cherry tomatoes, tossed with a rich balsamic dressing and creamy feta cheese. This easy and wholesome meal combines tender orzo pasta cooked in broth with perfectly roasted vegetables for a delightful vegetarian main or side.
Ingredients
Vegetables
- 1 medium red onion, cut into thick slices
- 1 large zucchini, cut into bite-sized pieces
- 2 medium bell peppers, cored and sliced
- 10–12 cherry tomatoes
- Olive oil, for drizzling
- Salt and freshly ground pepper, to taste
Balsamic Dressing
- 2 Tablespoons balsamic vinegar
- 6 Tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey (or brown sugar)
- Freshly ground pepper, to taste
Orzo and Additional Ingredients
- 2 Tablespoons butter
- 1 cup orzo
- 2 cups chicken or vegetable broth
- Salt and freshly ground pepper, to taste
- 1/3 cup crumbled feta cheese, plus more for garnish
- Fresh basil leaves, chopped
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 450°F (non-convection, no fan) to prepare for roasting the vegetables.
- Roast Vegetables: Arrange the red onion, zucchini, and bell peppers on a large baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast in the oven for 20 minutes, stirring occasionally for even cooking.
- Prepare Balsamic Dressing: While the vegetables roast, combine balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, and freshly ground pepper in a blender or food processor. Blend until smooth and set aside to let flavors meld.
- Cook Orzo: In a skillet over medium heat, melt the butter. Add the orzo and cook for 2-3 minutes, stirring frequently to lightly toast. Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and simmer until broth is absorbed and orzo is tender, about 10-12 minutes. Season with salt and pepper to taste.
- Keep Orzo Warm: If the orzo finishes cooking before the vegetables are done, remove from heat, loosely cover with foil, and keep warm.
- Add Cherry Tomatoes: After the initial 20 minutes of roasting, scatter the cherry tomatoes over the baking sheet with the other vegetables. Return to the oven and roast for an additional 10-15 minutes until all vegetables are well roasted and caramelized.
- Combine and Serve: Remove vegetables from the oven and transfer them to the skillet with the cooked orzo. Stir gently to combine and reheat if necessary. Adjust seasoning with salt and pepper. Garnish with chopped fresh basil, crumbled feta cheese, and a drizzle of balsamic glaze if desired. Serve warm.
Notes
- Use vegetable broth for a vegetarian version; chicken broth adds richness but is optional.
- For a vegan adaptation, omit butter and feta cheese or substitute with vegan alternatives.
- Feel free to customize the vegetables based on seasonality and preference.
- The balsamic dressing can be made in advance and stored in the refrigerator for up to 3 days.
- Stir the orzo occasionally as it cooks to prevent sticking.
- Roasting time may vary based on oven performance—watch for caramelization and tenderness.
