Ina Garten Roasted Vegetable Orzo Recipe is colorful, healthy and full of flavor. This dish is simple, yet elegant. Roasted vegetables bring sweetness and depth to tender orzo pasta.
Ina Garten Roasted Vegetable Orzo Recipe is perfect for weeknight dinners, family meals or special occasions. It is easy to make and packed with nutrients.
You can serve it warm or at room temperature. Learning how to make Ina Garten Roasted Vegetable Orzo Recipe will give you a tasty, comforting, and wholesome dish.
My Experience With This Ina Garten Roasted Vegetable Orzo
I made this recipe on a sunny weekend afternoon. The vegetables roasted slowly, filling my kitchen with a sweet aroma. Chopping them was easy and I loved choosing different colors.
Cooking orzo was quick while vegetables roasted. Mixing everything together was simple and satisfying. My family enjoyed the bright, fresh flavors.
It became a light, comforting meal with great texture. I loved how easy it was to make, yet it looked and tasted special.
Recipe Card info
- Recipe Name: Ina Garten Roasted Vegetable Orzo
- Servings: 4
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Course: Main Course or Side Dish
- Cuisine: American / Mediterranean
- Calories: about 320 kcal per serving
Equipment List
- Large baking sheet
- Large mixing bowl
- Sharp knife
- Cutting board
- Saucepan for orzo
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven
Ingredients You Need for Ina Garten Roasted Vegetable Orzo Recipe
- 1 cup orzo pasta
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Step-by-Step Guide
1. Preheat the oven
Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
2. Prepare vegetables
Wash and dice zucchini, squash, peppers and onion. Try to cut even pieces for uniform roasting.
3. Toss with oil and seasonings
In a large bowl, toss vegetables with olive oil, salt, pepper, thyme and minced garlic. Coat evenly.
4. Roast vegetables
Spread vegetables on baking sheet. Roast for 25–30 minutes, stirring halfway. Vegetables should be tender and lightly browned.
5. Cook orzo
Bring a saucepan of salted water to boil. Add orzo and cook until al dente, about 8–10 minutes.
6. Drain orzo
Drain orzo in a colander. Return to pan. Add a drizzle of olive oil to prevent sticking if needed.
7. Combine orzo and vegetables
Add roasted vegetables to cooked orzo. Stir gently to combine flavors evenly throughout the pasta.
8. Add Parmesan and basil
Sprinkle Parmesan cheese and chopped basil over the mixture. Stir gently until everything is well mixed and aromatic.
9. Adjust seasoning
Taste orzo and vegetables. Add more salt or pepper if needed for balanced flavors before serving.
10. Serve warm
Transfer roasted vegetable orzo to a serving bowl. Serve immediately, or let it cool slightly for room temperature serving.
Tips to Make the Best Ina Garten Roasted Vegetable Orzo Recipe
- Cut vegetables evenly for uniform roasting
- Use fresh herbs for better flavor
- Roast vegetables until slightly caramelized for sweetness
- Do not overcook orzo to keep texture
- Add Parmesan at the end for creamy taste
Common Mistakes to Avoid
- Overcrowding baking sheet
- Cutting vegetables unevenly
- Cooking orzo too long
- Skipping seasoning steps
- Adding cheese too early before serving
Serving Suggestions
Serve this dish as a main course for a light meal or as a side with grilled chicken, fish or roasted meats. Add a fresh green salad for a balanced and colorful plate.
It can be served warm, slightly cooled or at room temperature, making it ideal for family dinners or casual gatherings.
Variations You Can Try
- Add cherry tomatoes for extra color
- Include roasted eggplant or mushrooms
- Use whole wheat orzo for more fiber
- Add toasted pine nuts for crunch
- Stir in a squeeze of lemon for freshness
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on stove or microwave, adding a splash of water if needed
- Do not overheat to prevent vegetables from becoming mushy
- Can be served cold as a pasta salad
- Freeze not recommended as texture may change
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 10 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | Moderate |
Health Benefits
This dish is full of vitamins, fiber and antioxidants from vegetables. Orzo provides energy and a good source of carbohydrates. Olive oil adds healthy fats.
Fresh herbs enhance flavor naturally. It is a light, wholesome and satisfying meal. Perfect for balanced eating and healthy lifestyle.
Ina Garten Roasted Vegetable Orzo Recipe
Ingredients
- 1 cup orzo pasta
- 1 small zucchini diced
- 1 small yellow squash diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small red onion diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 cloves garlic minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
Preheat the oven
- Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
Prepare vegetables
- Wash and dice zucchini, squash, peppers and onion. Try to cut even pieces for uniform roasting.
Toss with oil and seasonings
- In a large bowl, toss vegetables with olive oil, salt, pepper, thyme and minced garlic. Coat evenly.
Roast vegetables
- Spread vegetables on baking sheet. Roast for 25–30 minutes, stirring halfway. Vegetables should be tender and lightly browned.
Cook orzo
- Bring a saucepan of salted water to boil. Add orzo and cook until al dente, about 8–10 minutes.
Drain orzo
- Drain orzo in a colander. Return to pan. Add a drizzle of olive oil to prevent sticking if needed.
Combine orzo and vegetables
- Add roasted vegetables to cooked orzo. Stir gently to combine flavors evenly throughout the pasta.
Add Parmesan and basil
- Sprinkle Parmesan cheese and chopped basil over the mixture. Stir gently until everything is well mixed and aromatic.
Adjust seasoning
- Taste orzo and vegetables. Add more salt or pepper if needed for balanced flavors before serving.
Serve warm
- Transfer roasted vegetable orzo to a serving bowl. Serve immediately, or let it cool slightly for room temperature serving.
Notes
- Cut vegetables evenly for uniform roasting
- Use fresh herbs for better flavor
- Roast vegetables until slightly caramelized for sweetness
- Do not overcook orzo to keep texture
- Add Parmesan at the end for creamy taste
FAQs about Ina Garten Roasted Vegetable Orzo Recipe
1. Can I use frozen vegetables instead of fresh?
Yes, but roast them slightly longer to avoid excess water. Fresh vegetables give best flavor and texture.
2. Can I make this dish ahead of time?
Yes, roast vegetables and cook orzo separately. Combine before serving for fresh taste and texture.
3. Can I use a different pasta instead of orzo?
Yes, small pasta like couscous, farfalle or small shells works. Cooking time may vary slightly.
4. Can I make it vegan?
Yes, skip Parmesan or use vegan cheese alternative. The dish will still taste delicious and hearty.
Final Thoughts
Ina Garten Roasted Vegetable Orzo Recipe is simple, flavorful and colorful. It is perfect for weeknights, family dinners or casual gatherings. Easy steps and wholesome ingredients make it approachable for beginners.
Try this recipe soon, enjoy fresh roasted vegetables and share the comforting flavors with loved ones. This dish is a healthy, tasty and satisfying addition to your meal rotation.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!