Last Updated on April 15, 2022 by Karen

Orzo with Roasted Vegetables and Feta is a simple, colorful vegetarian dish that is bursting with fresh and zesty flavors.

Today’s dish is perfect for the summer months. Orzo with Roasted Vegetables and Feta is a simple, colorful vegetarian dish that is bursting with fresh and zesty flavors. Orzo pasta is tossed with roasted vegetables, lemony dressing, salty crumbled feta cheese, and fresh basil. I love how the lemon dressing adds a pop of bright, zesty flavors to each bite.

When I was in graduate school, I used to make a large batch of roasted vegetables every week so that even if I was busy, I would have some cooked vegetables ready for weekday lunches and dinners. I would dice up some eggplants, peppers, mushrooms, or whatever is in season, toss with dry herb blends like Italian seasoning or herbs de Provence, roast them up in the oven, and use the roasted vegetables throughout the week in salads, sandwiches, and pastas. It’s a great way to make sure you get in your recommended daily servings of vegetables.

I got this recipe from the Barefoot Contessa, but I omitted the red onion and scallions. The pasta can be served cold or at room temperature, which makes it a great make-ahead dish (just mix in the dressing, feta, and basil right before you are ready to serve). This is a winning dish for the vegetarians among your friends and family, and makes for a refreshing side dish for the carnivores as well.

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Meatless Monday: Orzo with Roasted Vegetables and Feta

Orzo with Roasted Vegetables and Feta is a simple, colorful vegetarian dish that is bursting with fresh and zesty flavors.

Servings 6

Author Karen @ The Tasty Bite

Ingredients

For the dressing:

1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
Salt and pepper to taste

For the roasted vegetables:

1 small eggplant diced
1 red bell pepper diced
2 small green or yellow zucchini diced
2 garlic cloves minced
2 tbsps olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
8 oz orzo cooked to al dente
12 oz feta cheese crumbled
1/4 cup fresh basil leaves coarsely chopped
Salt and pepper to taste

Instructions

In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste, and set aside.
Preheat the oven to 425F. Toss eggplant, bell pepper, zucchini, and garlic with olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, or until browned, turning once with a spatula.
In a large mixing bowl, mix together roasted vegetables, dressing, orzo, feta cheese and basil. Season with more salt and pepper if necessary. Serve cold or at room temperature.