This Roasted Veg and Orzo recipe is a vibrant and hearty dish that's perfect for any occasion. Combining roasted fennel and vegan bacon, you can use bell peppers, red onion, yellow squash, and other summer vegetables with tender orzo pasta, this meal is packed with flavor and texture.

Tossed with a zesty lemony dressing and garnished with pine nuts and fresh herbs if you have them on hand, it's an ideal side or light main dish that can be served warm or at room temperature. Whether you're looking for a quick weeknight dinner, a dish for a dinner party, or some healthy meal prep, this recipe fits the bill perfectly.

What's in this dish?
This is my first time cooking risoni properly. It helps rinsing the risoni along running cold water to stop the cooking process. If you skip this the orzo will turn too soft and mushy. Searing sliced fennel and vegan bakon (Thrilling Foods) matches perfectly with the perfectly cooked orzo. I had some dill on hand so I gave it a rough chop and it added a beautiful fragrance. I used vegan ranch by trader joe’s.

Formula
Grain/pasta + produce + protein + herb + sauce.
Breaking down the components of the dish helps a lot in making your own variation. Depending on what you have on hand, feel free to get creative.

What you need
- Fennel
- Vegan Bakon
- Risoni
- Herb
- Sauce
- Seasonings
Steps
- Boil risoni in a pot if boiling salted water with olive oil for 5 minutes.
- In a separate pan sear sliced fennel and vegan bacon seasoning as you go.
- Strain and rinse risoni, in a pan melt some vegan butter and I happened to have vegan broth just to flavor the risoni.
- Garnish with dill and vegan ranch or what ever herb and sauce you have on hand.
Variations:
- Mediterranean Roasted Veg and Orzo: Add feta cheese or chunks of feta and a sprinkle of fresh basil for a Mediterranean twist. You can also include grape tomatoes and black olives for an extra burst of flavor.
- Orzo with Grilled Protein: For a heartier meal, serve with grilled chicken, tofu, or any other grilled protein of your choice. The roasted veggies and orzo pair beautifully with the smoky flavors of grilled foods.
- Spicy Roasted Veg and Orzo: Add a pinch of red pepper flakes to the roasted vegetables for a kick of heat, or sprinkle some on top before serving for an extra spicy punch.
Substitutions:
- Orzo Pasta: If you don't have orzo, you can substitute with another small rice-shaped pasta like couscous, or even a whole grain like quinoa for a healthier twist.
- Pine Nuts: If pine nuts are unavailable, sunflower seeds or slivered almonds make a great crunchy substitute.
- Yellow Squash: Swap out yellow squash for sweet potato or Brussels sprouts to add a different texture and flavor to your roasted vegetables.
- Lemon Zest: If you don't have lemon zest, use lime zest or an extra splash of balsamic vinegar for a tangy touch.
FAQ:
- Can I make this dish ahead of time?
Yes! This is a great dish for meal prep. Once cooked, store it in an airtight container in the fridge for up to 4 days. The flavors will develop even more, making it delicious for the next day. - Can I serve this dish cold?
Absolutely! It’s a versatile dish that can be served warm, at room temperature, or as a cold pasta salad. Just toss with a bit of extra dressing or olive oil before serving to keep it fresh. - How do I keep the roasted vegetables from getting soggy?
Make sure to spread the veggies in a single layer on the roasting pan. This allows them to roast and caramelize rather than steam. Roasting at medium heat and stirring halfway through the cooking process ensures even cooking and prevents sogginess. - What other vegetables can I use?
You can roast any vegetables you like! Brussels sprouts, zucchini, sweet potatoes, and cherry tomatoes all work well. Adjust the roasting time as needed depending on the vegetable.
Top Tip:
To achieve perfectly roasted veggies, cut them into uniform pieces and roast them on a large baking sheet or roasting pan in a single layer. For the best flavor, season generously with sea salt, black pepper, and a little olive oil, and roast until the veggies are golden brown with caramelized edges.
Hint:
When cooking the orzo, be sure to cook it in salted water until it’s al dente, following the package instructions. Reserve a little of the pasta water to add to the dish if it needs more moisture when tossing everything together in a large bowl.

Roasted Veg & Orzo
Ingredients
- 1 Bulb fennel
- 1 Pack vegan bacon
- 5 tablespoon olive oil
- 16 Oz rizoni
- 1 Handful dill
- 3 tablespoon vegan butter
- ½ Cup broth
Instructions
- boil orzo in a lot of oiling salted water with oil for 5 minutes. Rinse in running cold water. Set aside.
- in a non stick pan, sear fennel and vegan bacon mindfully seasoning as you go. Cook until golden brown. Set aside.
- melt vegan butter and a little vegan broth. I got this vegan mushroom broth from Two river mushrooms. Toss in risoni, mixing thoroughly.
- top your risoni with seared fennel and bacon. Garnish with fresh chopped herb and any sauce you might have on hand.