Roasted Vegetable Orzo
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Enjoy fresh summer vegetables with this easy side dish! Green zucchini, red bell peppers, and bright white onions give this dish a variety of colors. Toasting the orzo before boiling deepens the flavor of the pasta, while also providing a darker color to the dish. Finally, a satisfying flavor combination of thyme, basil, and balsamic vinegar will make you and your guests surprised that this dish can pack so much flavor with little to no salt. This dish is under 300 milligrams of potassium per serving, so even those with a low potassium diet can find room to enjoy!
1hr
½ cup
Appropriate for
Diets
Ingredients
- 1 red bell peppers, chopped (may substitute any other bell peppers)
- 1 zucchini, chopped (may substitute with eggplant)
- 1 onion, chopped
- 1 1/2 Tablespoon olive oil, divided
- ½ teaspoon dried thyme
- 1 tablespoon vegan butter (may substitute with unsalted butter)
- 1 cup dried orzo pasta (may substitute with brown rice for gluten-free option)
- 2 cups water
- 1/4 teaspoon salt (optional)
- 1 tablespoon balsamic vinegar (may substitute for red wine vinegar)
- - Black pepper to taste
- 1 cup fresh basil leaves, cut into thin ribbons (may substitute or add other fresh herbs for variety of flavors, such as rosemary or parsley)
Directions
Prep
30mins
Cook
30mins
Total
1hr
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Using a large bowl, add chopped vegetables and toss with dried thyme and 1 tablespoon of the olive oil.
- Spread vegetables out over the lined baking sheet.
- Roast in the oven for 10 to 30 minutes, depending on how cooked you prefer your vegetables. Stir at least once halfway through to cook evenly.
- While the vegetables are cooking, grab a large skillet. Place the skillet on the stove over medium heat.
- Add butter to saute pan and allow to melt.
- Once butter is melted, add dried orzo pasta to the skillet. Stir frequently for 3-5 minutes to lightly toast the orzo.
- Add the water to the skillet, stirring the orzo to prevent clumping or sticking.
- Bring water and orzo to a boil, then reduce heat to low. Cover and allow orzo to simmer until fully cooked, about 7-8 minutes.
- Once orzo is cooked, turn off heat. Use a colander to drain any excess water. After water is drained, return orzo to the skillet.
- Drizzle pasta with remaining ½ tablespoon olive oil and toss to coat to help prevent pasta from sticking or clumping.
- Once vegetables are done, add to the skillet with orzo. Stir to combine.
- Season with salt (if using) and pepper. Drizzle balsamic vinegar and toss again.
- Garnish with basil ribbons. Serve immediately.
This dish can be enjoyed warmed or cold. Leftovers will keep for up to three days in the refrigerator.
Meal types
Nutritional information
- Calories 174.2
- Carbohydrates 27.7 g
- Dietary Fiber 2.5 g
- Total Sugars 4 g
- Protein 4.6 g
- Fat 5.4 g
- Saturated Fat 1.5 g
- Trans Fat 0.1 g
- Cholesterol 4.4 mg
- Sodium 93.4 mg
- Potassium 283.4 mg
- Calcium 24.4 mg
- Iron 0.9 mg
- Phosphorus 33 mg