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Roasted Vegetables with Orzo

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


  • 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


  • Cook orzo according to package directions. Meanwhile, in an ungreased 2-qt. baking dish, combine the remaining ingredients.
  • Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring occasionally. Drain orzo; stir into vegetable mixture.
Nutrition Facts
2/3 cup: 178 calories, 5g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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  • valanddansmith
    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...

  • angelaland
    Dec 21, 2010

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

  • Millie28
    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.

  • madelin hoggard
    Jan 9, 2009

    No comment left

  • judith
    Feb 12, 2007

    No comment left