Vegetable Orzo

Vegetable Orzo

31 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  AMULHERN

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (31)

Rate This Recipe


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. My daughter liked this and said she would definitely eat it again but did say she would like a little less lemon juice next time. Thanks.



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 a great recipe!



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

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Amount Per Serving (4 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 48.6 g
  • 16%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Roasted Vegetable Orzo


next recipe:

Lemon Orzo Primavera