Roasted Vegetable Orzo

Roasted Vegetable Orzo Recipe

By Stephanie Dreyer


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


1Preheat the oven to 350 degrees.

2Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.

3While 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.

4Stir the vegetables into the orzo.

5Squeeze the lemon juice over the mixture and season with salt and pepper to taste.

6Grate Parmesan cheese on top and garnish with the fresh basil.

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