Roasted Vegetables with Orzo Recipe
Roasted Vegetables with Orzo Recipe photo by Taste of Home

Roasted Vegetables with Orzo Recipe

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A little peppery heat warms up this tasty and versatile veggie-and-orzo side dish from Sam Stusek in Annapolis, Maryland. “I often substitute a variety of our favorite seasonal vegetables and it's always delicious,” he notes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup uncooked orzo pasta
  • 1 cup cherry tomatoes
  • 1/2 cup each chopped green and sweet red pepper
  • 1/4 cup chopped onion
  • 2 tablespoons olive oil
  • 1-3/4 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper

Nutritional Facts

2/3 cup equals 178 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 202 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. Cook orzo according to package directions. Meanwhile, in an ungreased 2-qt. baking dish, combine the remaining ingredients.
  2. Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring occasionally. Drain orzo; stir into vegetable mixture. Yield: 6 servings.
Originally published as Roasted Vegetables with Orzo in Simple & Delicious January/February 2007, p53

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Reviewed Feb. 6, 2013

"This is my kind of side dish for sure! Doubled the recipe since I really wanted to have some leftover, and used kettle roasted garlic oil rather than the olive oil and garlic... It was delicious!!! Topped it off with a little sprinkle of parmesan..."

Reviewed Dec. 21, 2010

"One of our family favorites. It is so easy and deceptively elegant."

Reviewed Mar. 24, 2009

"Video indicates sauce with vegetables is coooked on the stove but receipe says to do it in the oven. Think stove top would be best."

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