Roasted Vegetable Orzo with Garlic-Balsamic

Vegan, oil-free (gluten-free options below)

Serves about 4-5 (or 8-10 as a side)


1 medium zucchini

2 bell peppers

1 small onion (or 1/2 large)

8 oz. mushrooms

1 cup orzo, uncooked

3 roma tomatoes* (or cherry/grape tomatoes)

Optional: fresh parsley and/or basil for topping, chives, dairy-free feta, olives

{For the garlic-balsamic dressing}

3 1/2 Tbsp. balsamic vinegar

2 cloves garlic

1 tsp. dried basil

1 Tbsp. water

1/4 tsp. salt, more to taste

Optional: try a lemon variation, replacing the balsamic vinegar with fresh lemon juice (about 1-2 lemons)!


Preheat oven to 425.

Line a rimmed baking pan with parchment paper (or Silpat).

Dice zucchini, onion, and bell peppers (cored) into small, bite-sized pieces. Halve/quarter mushrooms.

Place them all on the baking pan and salt if desired. Bake for about 30-40 minutes, stirring halfway through.

Meanwhile, cook orzo according to package instructions. (I simmer mine about 8-12 minutes or until tender.)

While orzo is cooking, make the dressing: mince garlic, and add all ingredients to a small bowl and stir to combine. Set aside.

Dice tomatoes and place in a large bowl.

When orzo is finished cooking, drain and place in large bowl with the tomatoes.

Immediately add the dressing and toss to combine.

When vegetables are done roasting, add to bowl and stir.

Salt to taste (or add more vinegar if desired.)

Serve warm immediately, or chilled after the flavors have a chance to combine and intensify further.


I also love using cherry/grape tomatoes and roasting them with the other veggies - it brings out incredible flavor!

For a gluten-free version, sub the orzo for your favorite gluten-free pasta or quinoa.

Roast your veggies to desired tenderness - if you like them very soft & tender, roast a little longer.