Roasted Vegetable Orzo

by Jo Kenny

If you’re a regular on Girl Eats World then you’ll know that I have a serious love for orzo. In fact, one of my favourite recipes from my cookbook is an incredible one pot dish for slow cooked lamb shoulder on a bed of tomato and veegtable orzo that has soaked up all the lamb juices. It is unreal!

We’re thinking along lighter bites today and celebrating lovely, chewy orzo mingled together with sweet, roasted vegetables and a tangy hit of feta. This dish is unbelievable just on it’s own (I’ve been devouring it for my lunches) but it also makes a wonderful side dish for barbecues.

Have this recipe in your back pocket for an incredibly easy dish that’s easy to cook, can be made all in one pan for minimal washing up and includes spectacular flavours that everyone will love!

Roasted Vegetable Orzo Recipe



The recipe that I am sharing is for a wonderful roasted vegetable orzo. The roasted vegetables will sweeten in the oven and are heavenly when finished with a fresh hint of parsley and the salty tang of crumbled feta. 

This recipe will serve 4 hungry people or 6 looking for a lighter bite. This recipe also lends itself perfectly to cooking in bulk and enjoying some delicious dinners ready to go throughout the week.


  • 1 aubergine, diced
  • 1 red onion, diced
  • 1 red pepper, diced
  • 100g vine ripened tomatoes, halved
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp sumac
  • 100g orzo
  • 700ml vegetable stock
  • 40g feta
  • Small handful of fresh parsley, chopped


Begin by pre heating your oven to 160c. To a large, oven proof pan pan add the diced aubergine, red onion, pepper, tomatoes and garlic. Pour over the olive oil and Worcestershire sauce and then add the oregano, cumin and sumac. Season well with salt and pepper and then give all of this a good stir to evenly coat the vegetables.

Place the pan in the oven for the vegetables to roast for 20 minutes, stirring halfway to ensure they roast evenly. Once cooked, remove the vegetables from the pan and set aside for now.

Add the pan to your hob and heat on medium. Into the pan add the orzo and vegetable stock. Cook this for 15 minutes whilst stirring regularly. The orzo should be tender with a little chewiness to it and the liquid with have cooked off.

Now return your roasted vegetables to the pan with the orzo and stir through. To finish, crumble over the feta and sprinkle a lovely green garnish of fresh parsley. Bring the pan to the dinner table for serving and enjoy.

Recipe Overview

Roasted Vegetable Orzo

A deliciously versatile dish to enjoy on its own or as a side.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Greek
Keyword: orzo, roasted vegetable
Servings: 4
Calories: 550kcal
Cost: £3


  • 1 Chopping board
  • 1 Knife
  • 1 Oven proof pan


  • 1 aubergine, diced
  • 1 red onion, diced
  • 1 red pepper, diced
  • 100 g vine ripened tomatoes, halved
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp oregano
  • 1 tsp cumin
  • 100 g orzo
  • 700 ml vegetable stock
  • 40 g feta
  • Handful of fresh parsley, chopped


  • Pre heat your oven to 160c
  • Add all of your vegetables to a pan and coat with the olive oil, Worcestershire sauce, garlc, oregano, cumin and sumac. Season with salt and pepper and stir to combine.
  • Roast for 20 minutes stirring halfway.
  • Set aside the rested veg in a bowl. In the pan add the orzo and vegetable stock and cook on medium heat for 15 minutes. Once the orzo is cooked and the liquid cooked off add the vegetables and stir to combine.
  • Crumble in the feta and sprinkle over the parsley. Serve and enjoy.

What is orzo?

Short answer: orzo is one of my favourite foods.

Long answer: orzo is a type of small, rice shaped pasta made from durum wheat. It is popular in Greek cuisine and is wonderfully versatile to cook with. You can use orzo to make hearty soups, stews and pasta salads. It has a really lovely chewy quality to it, and I love to cook it in stocks and sauces as it takes on all that wonderful flavour.

Serving suggestion for roasted vegetable orzo

This roasted vegetable orzo dish is full of flavour and just wonderful just as it is. But if you are entertaining (or not!) you may wish to add some sides for some more dimension . Here are my suggestions for lovely complimentary flavours:

A fresh rocket salad finished with a lemon vinaigrette of olive oil, lemon juice, honey and cracked black pepper.
For garnish, a bowl of natural yoghurt finished with olive oil, garlic and pepper.

Vegetarian and vegan versions

This roasted vegetable orzo recipe is a vegetarian dish. However, it can very easily be adapted to suit vegan diets as well by removing the feta. Instead, you could use capers for a salty hit.


As mentioned this dish lends itself really well to cooking ahead of time. So, if you’re a fan of cooking in bulk to ensure you’ve got something delicious to eat and the end of the long and busy weekday then you can absolutely portion up this dish for freezing, or store in an airtight container to enjoy within a week of cooking. When reheating I recommend adding a little olive oil to loosen up the orzo

More recipes

If you love the sound of this roasted vegetable orzo recipe and want to try other orzo and pasta dishes, here are some I think you will love too:

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Did you know that I have a cookbook?

That’s right, my debut cookbook launched April 2022! Cook It, Eat It, Live It is a vibrant and varied collection of personal recipes straight from my own dinner table, to guarantee no more boring dinners.

You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life.

Cook It, Eat It, Live It has received fantastic reviews! Check them out




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