Orzo with Grilled Vegetables

This is one of my go-to recipes. It’s so easy and versatile, and healthy! If you’re a carnivore and want to add protein, chicken sausage pairs nicely.

Orzo with Grilled Vegetables
3 cups chopped bell peppers (I used half of each of a red, yellow and orange, love the color)
1 sweet onion, chopped
2 garlic cloves, minced
1/3 cup olive oil or grapeseed oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb orzo pasta
4 scallions, minced
1/2 lb colby or monterey jack cheese, cubed

2 lemons
1/4 cup olive oil or grapeseed oil
1 teaspoon salt
1/2 teaspoon black pepper

Toss bell pepper, onion and garlic with the oil, salt and pepper on a large baking sheet. Roast at 425 degrees in the oven for about 40 minutes until brown, turning halfway with a spatula.

While the vegetables are roasting, cook the orzo according to package directions. Drain and transfer to a large bowl. Once the vegetables are done, add them to the pasta and scrap all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, juice the two lemons and whisk with the oil, salt and pepper.

After the pasta and vegetables have cooled to room temperature, add the scallions, cheese, salt and pepper. Add the dressing and toss well to coat before serving.


  • Add or substitute eggplant or zucchini for the vegetables.
  • Try with feta cheese instead of colby and sundried tomatoes instead of peppers.
  • Add a cup of two of fresh spinach to bump up the veggies.
  • Add sliced chicken sausage or chopped chicken.
  • Grill the vegetables on the barbeque



One thought on “Orzo with Grilled Vegetables

  1. Pingback: How to cut an onion | - – - A Bada Bing! – - -

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