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.

Notes

Swap in seasonal veggies like corn, snap peas, or broccoli.

Stir in greens like spinach or kale at the end for added nutrition.

Add chickpeas, tofu, or chicken for a protein boost.

Store leftovers in the fridge up to 2 days; reheat with a splash of broth.

Great as a side for grilled meats or as a light vegetarian entrée.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 side portion
Calories: 210
Sugar: 3g
Sodium: 250mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 5mg