This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.
The vegetables in this Roasted Vegetable Orzo are tossed with olive oil, Italian herbs, and whole cloves of garlic (oh yeah!). To finish the dish off, I squeezed fresh lemon juice and grated Violife dairy-free Parmesan cheese (my new favorite vegan Parm!) on top.
This Roasted Vegetable Orzo is so so so good and I can’t stress how simple this dish is to make. Serve with sliced baked tempeh or tofu and dinner is served!
Roasted Vegetable Orzo
- 1 cup orzo uncooked
- 1 orange bell pepper core and ribs removed, chopped
- 1 yellow bell pepper core and ribs removed, chopped
- 1 red bell pepper core and ribs removed, chopped
- 2 zucchinis chopped
- 1 ½ cups cherry tomatoes
- 8 garlic cloves whole
- 2 lemons
- 1 tablespoon olive oil
- 2 ½ tablespoons Italian seasoning
- Salt and pepper to taste
- Vegan parmesan such as Violife, freshly grated to serve
- Fresh basil sliced in a chiffonade
Preheat the oven to 350 degrees.
Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.
Stir the vegetables into the orzo.
Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
Grate Parmesan cheese on top and garnish with the fresh basil.