Go Back
–+ servings

Pesto Orzo with Roasted Vegetables

No ratings yet
Print Pin
Course: Side Dishes
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4 -6 servings

Ingredients

  • 1 1/2 cup orzo pasta also known as risoni, 300 grams/10.5 oz
  • 1/2 cup pesto
  • 1 eggplant large
  • 2 zucchini medium-sized
  • 2 bell peppers orange, red, or yellow
  • 1 lemon zest from the lemon and 2 tbsp of fresh lemon juice
  • salt to taste
  • ground black pepper to taste
  • 2 tbsp olive oil or your favorite oil for roasting the vegetables

Instructions

  • Preheat the oven to 425°F (220°C).
  • Prep the veggies for roasting.
    Chop the veggies: Wash and pat dry the eggplant, zucchini, and eggplant. First, slice the peppers, remove the seeds, and cut them into medium-sized pieces. Cut the eggplant in half and then into half-inch slices. Cut any big pieces in half again. Cut the zucchini in half and then into half-inch slices.
    Toss with oil, salt, and pepper: Toss the veggies with 2 tablespoons of oil and a pinch of salt and black pepper (about 1/2 tsp kosher salt or flaky sea salt and 1/4 tsp ground black pepper). Place them on a roasting tray (lined with parchment paper/baking paper for easier cleanup).
  • Roast the vegetables. Place the roasting tray with the veggies on the middle rack and roast the veggies at 425°F (220°C) until tender on the inside and a little charred on the outside (about 30-35 minutes).
  • Cook the orzo pasta.
    Method 1: No draining required: Bring 3 cups of water to boil in a pot. Add the orzo and a pinch of salt and simmer until it’s cooked and all the water is absorbed (about 8-10 minutes). Stir from time to time to make sure the orzo pasta doesn’t stick to the bottom. This method makes for a creamier result but you have to be careful so the orzo doesn’t stick to the bottom of the pot.
    Method 2: Draning required: Bring a pot with at least 5 cups of water to a boil. Add 1/2 tsp salt and the orzo. Stir occasionally. Boil it until it’s tender (about 8 minutes) and then drain the excess water. This method is easier, but you lose some of the starch and creaminess.
  • Add the pesto. Take the orzo off the heat and add the pesto to the orzo and stir so that it gets absorbed.
  • Add half the roasted vegetables, the lemon zest, the lemon juice, and salt & pepper. Stir in lemon zest, 2 tablespoons of lemon juice, and half the roasted vegetables (folding them into the orzo pasta gently so they keep their shape). Taste and add salt and pepper to your preference.
  • Plate up the orzo and add the remaining vegetables. Top the pesto orzo with the remaining roasted vegetables in the middle.