Roasted Vegetable Orzo Medley – a delicious recipe with orzo pasta, zucchini, grape tomatoes, baby bella mushroom, sweet onion, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
PreHeat Oven to 350 degrees.
2
Cut up all vegetables and place on baking sheet.
3
Pour Olive Oil and Italian dressing on vegetables (may use more to cover all).
4
Sprinkle veggies with salt and pepper and Cajun Seasoning.
5
Roast in oven until soft, usually 45 mins to an hour and 30 mins depending on your oven.
6
While veggies are roasting follow the package instructions to cook the Orzo and drain (I start by boiling my water, adding salt and Olive Oil to it, and then adding the Orzo - Doesn't take long to cook. No more than 10mins.)
7
When veggies are done remove them from the oven and let them sit to cool off for about 5 minutes.
8
Mix Orzo together with the roasted vegetables in casserole dish.
9
Serves well hot or cold.
10
Enjoy!
259
kcal
Calories
16
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 (16 ounce) package orzo pasta, 2 medium zucchini, grape tomatoes, baby bella mushroom, and more.
Yes, Roasted Vegetable Orzo Medley falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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