Name: Veggie Orzo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) orzo pasta; 2 tablespoons olive oil or butter; 1 small onion, diced; 1 garlic clove, minced; 1 cup diced bell pepper (any color); 1 cup zucchini or yellow squash, diced; ½ cup cherry tomatoes, halved; 1½ cups (360 ml) vegetable broth or water; ¼ teaspoon dried oregano or thyme; Zest and juice of ½ lemon; 2 tablespoons fresh basil or parsley, chopped; Salt and freshly ground pepper, to taste; Optional: ¼ cup crumbled feta or grated Parmesan; Optional: pinch red pepper flakes for heat

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I created this Veggie Orzo to bring vibrant, garden-fresh flavor into a comforting dish of tender grains and colorful vegetables—light yet satisfying, easy to make, and perfect for a side or meatless meal.

Why I Love This Recipe

I love how orzo’s small, rice-like shape soaks up savory broth and butter, then pairs perfectly with quick sautéed vegetables and bright herbs. It’s flexible to what I have on hand, comes together fast, and offers a fresh taste without feeling heavy.

Ingredients

(Serves 4 side servings or 2–3 main servings)

1 cup (200 g) orzo pasta
2 tablespoons olive oil or butter
1 small onion, diced
1 garlic clove, minced
1 cup diced bell pepper (any color)
1 cup zucchini or yellow squash, diced
½ cup cherry tomatoes, halved
1½ cups (360 ml) vegetable broth or water
¼ teaspoon dried oregano or thyme
Zest and juice of ½ lemon
2 tablespoons fresh basil or parsley, chopped
Salt and freshly ground pepper, to taste
Optional: ¼ cup crumbled feta or grated Parmesan
Optional: pinch red pepper flakes for heat

Directions

Cook the orzo: I bring broth or water to a gentle boil in a medium saucepan, add orzo, reduce heat to a simmer, and cook uncovered for about 8–10 minutes—until the orzo is al dente and most liquid absorbed.
Sauté the veggies: In a skillet, I heat olive oil or butter over medium heat. I add onions and sauté until translucent, then stir in garlic and cook for another 30 seconds. I toss in bell pepper and zucchini, cooking 3–4 minutes until tender.
Combine with orzo: I add cooked orzo (with any remaining liquid) to the skillet. I stir in cherry tomatoes, dried herbs, lemon zest and juice. I season with salt, pepper, and red pepper flakes if using.
Finish and serve: I stir in chopped basil or parsley, remove from heat, and optionally sprinkle with feta or Parmesan. I serve immediately, letting the herbs and cheese melt into the warm grains.

Servings and Timing

Makes 4 side portions or 2–3 main portions
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: about 20 minutes

Variations

I swap veggies seasonally—such as crisp snap peas, roasted corn, or steamed broccoli.
I add a handful of chopped spinach or kale at the end for a leafy green boost.
I stir in olives or capers for briny contrast.
I mix in cooked chickpeas, grilled tofu, or shredded chicken to make it a satisfying main dish.

Storage / Reheating

I store leftovers in a sealed container in the fridge for up to 2 days. When reheating, I warm gently in a skillet with a splash of broth or olive oil to revive texture and flavors. Avoid microwaving without moisture.

Veggie Orzo

FAQs

Can I make this vegan?

Yes—I use olive oil and plant-based broth and omit cheese or use vegan cheese, and it’s still creamy and flavorful.

Why use orzo instead of rice or pasta?

Orzo cooks quickly and holds sauce beautifully—delivering a delicate mouthfeel that feels both light and satisfying.

Can I prep orzo ahead of time?

Absolutely—I often cook the orzo a day ahead and stir it into freshly sautéed vegetables right before serving to keep it vibrant.

How can I keep the vegetables crisp?

I sauté vegetables just until tender-crisp, then quickly combine with orzo so they don’t overcook.

What should I serve this with?

It pairs well with grilled meats, roasted fish, or as a side to soups and stews. I also enjoy it alongside crusty bread or a simple green salad.

Conclusion

I love making Veggie Orzo when I want a fast, flavorful, and healthy dish that brings texture and color to the plate. It’s flexible, refreshing, and satisfying—delivering bright veggies and tender orzo in a dish that works as a side or a light entrée.

Veggie Orzo

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Author: Sophia
Total Time: 20 minutes
Yield: 4 side servings or 2–3 main servings
Diet: Vegetarian

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Description

Veggie Orzo is a vibrant and comforting dish made with tender orzo pasta, colorful sautéed vegetables, fresh herbs, and a hint of lemon. It’s a quick, flexible recipe that works as a wholesome side or a satisfying meatless main.

Ingredients

1 cup (200 g) orzo pasta

2 tablespoons olive oil or butter

1 small onion, diced

1 garlic clove, minced

1 cup diced bell pepper (any color)

1 cup zucchini or yellow squash, diced

½ cup cherry tomatoes, halved

1½ cups (360 ml) vegetable broth or water

¼ teaspoon dried oregano or thyme

Zest and juice of ½ lemon

2 tablespoons fresh basil or parsley, chopped

Salt and freshly ground pepper, to taste

Optional: ¼ cup crumbled feta or grated Parmesan

Optional: pinch red pepper flakes for heat

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Instructions

Bring broth or water to a boil in a medium saucepan. Add orzo, reduce heat, and simmer uncovered for 8–10 minutes, or until al dente and most of the liquid is absorbed.
In a skillet, heat olive oil or butter over medium heat. Sauté onion until translucent, then add garlic and cook for 30 seconds.
Add bell pepper and zucchini. Sauté 3–4 minutes until tender.
Stir in cooked orzo with any remaining liquid. Add cherry tomatoes, oregano or thyme, lemon zest, and juice. Season with salt, pepper, and red pepper flakes if using.
Remove from heat and stir in chopped basil or parsley. Sprinkle with feta or Parmesan if desired. Serve warm.