Greek Orzo with Roasted Vegetables 

Greek Orzo with Roasted Vegetables 

I have finally figured out a way to make zucchini that I actually like!  Usually I find it bland and smushy.  I couldn’t decide which vegetable I detested more, parsnips 😖 or zucchini’s but after this dish, zucchini is definitely not number 1 (sorry parsnips 🤢).

I got zucchini and eggplant in my veggie order this week and I was determined to make them shine.  Roasting any vegetable makes it’s inherent flavour and sugar sing (yes, even parsnips).

Alternatively you can brush the veggies with olive oil then season with salt and pepper, and grill them instead of roasting them but it was raining the day I made this.

This is how you make it:

Whisk together 4 tbsp (1/4 cup) of the olive oil, the white wine vinegar, the dijon, garlic powder, oregano, 1/2 tsp salt and 1/4 tsp pepper; set aside.

Grab a large baking sheet and combine the zucchini, eggplant, tomato, onion and garlic with the remaining 1 tbsp of olive oil; season liberally with the coarse salt and black pepper.

When the oven is preheated roast the veggies for 45 minutes, shaking the pan occasionally  to ensure nothing sticks and burns.

After the veggies have roasted for about 30 minutes, bring a pot of water to boil and cook the orzo according to package directions. 

Strain the orzo and add to a large bowl, add the veggies once they’re done roasting.

Give the vinaigrette another quick mix then add it to the veggies and orzo; mix well.

Taste and adjust seasoning.

You can serve immediately or serve it at room temperature.

This dish is so flavourful, you can serve this on a special occasion and it would work perfectly with any protein.

Hearty and flavourful vegetables roasted to perfection, then served with silky orzo and tossed in the most amazing Greek vinaigrette.

Other Recipes you may like:

Kale and Basil Pesto

Voula’s Greek Potatoes

Greek-ish Salad

Greek Orzo with Roasted Vegetables 

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• Author: Lisa G Cooks
• Total Time: 50 minutes
• Yield: 4-6 1x

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Description

Hearty and flavourful vegetables roasted to perfection, then served with silky orzo and tossed in the most amazing Greek vinaigrette.

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Ingredients

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5 tbsp Extra Virgin Olive oil, divided

2 tbsp white wine vinegar 

1 tsp Dijon mustard 

1 tsp garlic powder

1 tsp oregano 

1/2 tsp salt 

1/4 tsp pepper, plus more 

1 Medium zucchini , chopped

1 Small eggplant, chopped

1 Large tomato, chopped

1 Small red onion, chopped

3 Cloves garlic, smashed

Coarse salt, to taste

1 Cup Orzo

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Instructions

Preheat your oven to 425.

Whisk together 4 tbsp (1/4 cup) of the olive oil, the white wine vinegar, the dijon, garlic powder, oregano, 1/2 tsp salt and 1/4 tsp pepper; set aside.

Grab a large baking sheet and combine the zucchini, eggplant, tomato, onion and garlic with the remaining 1 tbsp of olive oil; season liberally with the coarse salt and black pepper.

When the oven is preheated roast the veggies for 45 minutes, shaking the pan occasionally  to ensure nothing sticks and burns.

After the veggies have roasted for about 30 minutes, bring a pot of water to boil and cook the orzo according to package directions. 

Strain the orzo and add to a large bowl, add the veggies once they’re done roasting.

Give the vinaigrette another quick mix then add it to the veggies and orzo; mix well.

Taste and adjust seasoning.

You can serve immediately or serve it at room temperature.

• Prep Time: 5 Minutes
• Cook Time: 45 Minutes
• Category: Side
• Method: Oven
• Cuisine: Greek