Vegetable Orzo

Vegetable Orzo


"This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal."


30 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
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  1. 40 Ratings


I actually made this as a main dish for my daughter. I added in some basil and oregano and only used the juice of half a very large lemon. I also sprinkled some parm over it just before serving....

This recipe has it all. Great taste, low fat, easy to prepare, ingredients most cooks would have on hand, and colorful in appearance. You could easily substitute other vegetables. Thanks for ...

We thought this was very good. Added some needed seasonings and sprinkled with a bit of parm. Thanks!

The cooking of the veggies took away their fresh flavor. I believe this would have tasted best wiith raw veggies with the vinegar, olive oil, lemon juice and seasonings used as a dressing.

Excellent! My family loved it. I added a pinch of sugar to mild the taste a bit. It was also good as leftovers.

8/15/07 *original review*Wow, so good! I didn't have any orzo, so I substituted acini de pepe which I had left over from making italian wedding soup. Everything blends together so well; this is ...

Yummy! I didn't have any balsamic vinegar so I added a a balsamic vinegarette dressing and it came out pretty good still.

This recipe was OK, but nothing special. I cut the oil in half---glad I did or it would have been too greasy. I threw away my left overs.

I used maybe 1/4 cup of white onion, I omitted the garlic (but used a couple shakes of garlic powder with the salt and pepper), and I added 1 stalk of celery, chopped, and ½ cup or so of broccol...