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Easy One-Pan Mediterranean Orzo with Grilled Vegetables

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A quick and flavorful one-pan Mediterranean orzo dish with smoky grilled vegetables, fresh herbs, and a bright garlic-lemon finish. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 cup (170g) orzo pasta
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 small red onion, sliced into rings
  • 8 oz (225g) cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Juice of 1 large lemon
  • 2 ½ cups (600 ml) vegetable broth
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • ½ cup (75g) crumbled feta cheese (optional)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep the Vegetables (10 minutes): Slice zucchini, bell pepper, and red onion evenly. Halve cherry tomatoes. Toss all vegetables with 1 tablespoon olive oil, salt, and black pepper. Set aside.
  2. Grill the Vegetables (8-10 minutes): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add zucchini, bell pepper, and onion. Cook, stirring occasionally, until tender with grill marks, about 6-8 minutes. Add cherry tomatoes in the last 2 minutes. Remove vegetables and set aside.
  3. Sauté the Garlic (1-2 minutes): Lower heat to medium. Add remaining olive oil to the pan. Add minced garlic and cook until fragrant but not browned, about 1 minute.
  4. Cook the Orzo (12-15 minutes): Add dry orzo to the pan and stir to coat with oil and garlic. Pour in vegetable broth and lemon juice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally until orzo is tender and most liquid is absorbed.
  5. Combine and Finish (3-5 minutes): Fold grilled vegetables and fresh herbs into the cooked orzo. Warm together for a couple of minutes. Adjust salt, pepper, and lemon juice to taste. If using, sprinkle crumbled feta cheese and gently mix.
  6. Serve Warm: Garnish with extra olive oil drizzle or fresh herb leaves.

Notes

If orzo seems dry before fully cooked, add a splash more broth or water. Keep heat low when simmering to prevent burning. Grill vegetables first to add smoky flavor and prevent soggy pasta. Use vegetable broth for richer flavor. Add fresh herbs and feta at the end to preserve brightness and creaminess. Can substitute gluten-free pasta or quinoa for gluten-free option. Vegan version possible by omitting feta or using plant-based cheese.

Nutrition

Keywords: one-pan, orzo, Mediterranean, grilled vegetables, quick dinner, easy recipe, vegetarian, healthy

Find it online: https://blipflavor.com/easy-one-pan-mediterranean-orzo-with-grilled-vegetables-perfect-for-quick-dinners/