Loved by generations for its sun-kissed flavors and simplicity, this roasted veggie bowl with feta, orzo & olive oil is the kind of meal that makes you pause and savor every bite. It’s colorful, comforting, and just the right blend of creamy, savory, and herby. Whether you’re looking for a wholesome lunch, a cozy weeknight dinner, or something that feels special yet fuss-free—this bowl delivers.
The combination of oven-roasted zucchini, bell peppers, juicy tomatoes, and sweet red onion brings a mellow caramelized depth. Tossed with perfectly cooked orzo and crumbled feta, and finished with a light drizzle of extra virgin olive oil, it’s a Mediterranean-inspired dream. It’s the kind of bowl that makes dinner feel effortless and energizes your body with every forkful.
This one’s bound to become a family favorite—let’s dive in and get it on your table tonight. And if you’d love to receive more cozy bowls like this one straight to your inbox, subscribe and I’ll send the full printable version right to you.
Why This Roasted Veggie Bowl Deserves a Spot in Your Rotation
Nourishing and Feel-Good
This roasted veggie bowl with feta is not only vibrant and delicious, it’s packed with ingredients your body craves. Zucchini and bell pepper add fiber and vitamin C, while orzo brings comfort in the form of tender, toothsome pasta. Feta offers creamy tang, and olive oil adds heart-healthy fats. It’s a bowl that satisfies both hunger and wellness.
Beyond nutrition, there’s ease: roast everything on one sheet pan, cook the orzo in 10 minutes, and toss it all together. It’s perfect for meal prep or busy nights when time is short but flavor still matters.
Taste That Feels Like a Mediterranean Escape
Imagine a bite of sweet cherry tomato burst, silky olive oil, and creamy feta wrapping around warm orzo and oregano-roasted veggies. There’s something magical about how roasting concentrates flavor. The oregano lifts the earthiness, and a squeeze of lemon or a touch of balsamic glaze brings it all together with a pop.
Whether you serve it warm or room temperature, this dish never disappoints.
Ingredients and What You’ll Need to Make It
Simple, Real Ingredients
Every component in this roasted veggie bowl with feta, orzo & olive oil brings something special. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Zucchini | 1, chopped |
| Red bell pepper | 1, chopped |
| Red onion | 1, thinly sliced |
| Cherry tomatoes | 1 cup |
| Olive oil | 2 tbsp (plus more to drizzle) |
| Dried oregano | 1 tsp |
| Salt & black pepper | To taste |
| Orzo (dry) | 1 cup |
| Crumbled feta cheese | ½ cup |
| Fresh parsley or basil | 2 tbsp, chopped |
| Optional: lemon wedges, balsamic glaze | For serving |
You likely already have most of these on hand—this is a budget-friendly, pantry-inspired recipe that tastes anything but basic.
Tools to Make It Effortless
You won’t need fancy gadgets here—just everyday kitchen tools:
- Large baking sheet
- Medium pot for cooking orzo
- Fine mesh strainer
- Sharp knife and cutting board
- Mixing spoon and bowl (optional, for tossing)
A silicone spatula can help evenly coat the veggies in olive oil and seasoning for even roasting.
How to Make a Roasted Veggie Bowl with Feta, Orzo & Olive Oil
Roast the Veggies and Cook the Orzo
Start by preheating your oven to 200°C (400°F). Toss your chopped zucchini, red bell pepper, sliced red onion, and cherry tomatoes in a bowl with 2 tablespoons of olive oil, oregano, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20–25 minutes, or until tender and slightly charred at the edges.
While the veggies roast, bring a pot of salted water to a boil. Add your orzo and cook according to package instructions—usually around 8–10 minutes—until al dente. Drain and set aside. A drizzle of olive oil helps prevent sticking.
Assemble Your Bowl
In your favorite serving bowls, layer the cooked orzo and top with warm roasted veggies. Sprinkle with crumbled feta and chopped fresh herbs. Give it a gentle toss to combine, then finish with a drizzle of high-quality extra virgin olive oil.
You can enjoy it warm, or let it rest to room temperature—it holds up beautifully either way.
Add optional finishing touches like lemon wedges for brightness or balsamic glaze for a tangy-sweet lift.
Ways to Serve It, Tips, and Smart Storage
Serving Suggestions
This bowl is a satisfying vegetarian main on its own, but it also pairs wonderfully with:
- Grilled chicken or salmon
- Toasted pita bread or warm naan
- A chilled cucumber yogurt dip or hummus
- Mixed greens tossed in lemon vinaigrette
It’s perfect for picnics, potlucks, or meal prep. Just portion into containers and refrigerate.
Looking for variations? Add cooked chickpeas for protein, swap in couscous or quinoa for the orzo, or try different seasonal veggies like eggplant or squash.
Storage Tips to Keep It Fresh
This roasted veggie bowl holds up well in the fridge for 3–4 days. Store it in an airtight container.
If preparing in advance, you can roast the vegetables and cook the orzo separately, storing them apart. Combine just before serving for the freshest texture.
For a next-day refresh, reheat gently in the microwave or serve cold as a salad. Add a squeeze of lemon or a drizzle of olive oil to revive the flavors.
Frequently Asked Questions About This Recipe
Can I make this vegan?
Absolutely! Just omit the feta or replace it with a vegan feta-style cheese. The roasted veggies and orzo alone carry so much flavor that you won’t miss anything.
Can I use other grains instead of orzo?
Yes, this bowl is super flexible. Try quinoa, couscous, bulgur, or even rice. Cook according to package directions and assemble the same way.
Is this recipe gluten-free?
Orzo is typically made from wheat, but you can find gluten-free orzo at many grocery stores. Or simply substitute with a gluten-free grain like rice or quinoa.
Can I roast the veggies ahead of time?
Definitely. Roasted veggies keep well for 3–4 days and actually taste better after marinating in their own juices. You can roast them while batch-cooking for the week and assemble fresh bowls on demand.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 11g |
| Carbohydrates | 38g |
| Fat | 24g |
| Fiber | 4g |
| Saturated Fat | 7g |
| Sodium | 420mg |
| Sugar | 6g |
Based on a 4-serving recipe.
More Recipes You’ll Love
If this roasted veggie bowl with feta, orzo & olive oil has you craving more Mediterranean-inspired meals, check these out next:
- Herbed Orzo Bowl with Feta & Roasted Veggies
- Feta Veggie Bowl with Orzo & Chickpeas
- Chickpea Orzo Bowl
Each of these bowls brings a fresh twist while keeping that satisfying, wholesome balance of flavors.
Final Thoughts
This roasted veggie bowl with feta, orzo & olive oil proves that nourishing meals don’t have to be complicated. With just a few pantry ingredients and a quick roast in the oven, you get something comforting, balanced, and beautiful. It’s perfect for busy nights, family meals, or make-ahead lunches.
Whether you’re a longtime orzo fan or new to building veggie bowls, this one’s an easy win that’ll keep you coming back.
Looking for more recipes like this? I’d love to send them to your inbox—subscribe and never miss a favorite. And if you make this bowl, don’t forget to leave a review and share your photos on Pinterest!
Print
Roasted Veggie Bowl with Feta, Orzo & Olive Oil
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Roasted Veggie Bowl with Feta, Orzo & Olive Oil is a warm, wholesome, and flavor-packed dish layered with caramelized vegetables, creamy feta, and tender orzo—finished with fresh herbs and a drizzle of extra virgin olive oil. Perfect for weeknight dinners or meal prep, this bowl brings Mediterranean comfort to your table with minimal effort.
Ingredients
- For the Roasted Veggies
1 zucchini, chopped
1 red bell pepper, chopped
1 red onion, thinly sliced
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper, to taste
- For the Bowl
1 cup dry orzo
½ cup crumbled feta cheese
2 tbsp fresh parsley or basil, chopped
Extra virgin olive oil, for drizzling
Optional: lemon wedges, balsamic glaze (for serving)
Instructions
Preheat the oven to 200°C (400°F).
Toss the veggies – In a bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat evenly.
Roast the vegetables – Spread the veggies on a large baking sheet in a single layer. Roast for 20–25 minutes or until tender and lightly charred.
Cook the orzo – While the veggies roast, cook orzo in salted boiling water according to package instructions. Drain and set aside.
Assemble the bowls – In serving bowls, layer the orzo and roasted vegetables. Top with crumbled feta and fresh herbs.
Finish and serve – Drizzle with extra virgin olive oil. Add a squeeze of lemon or a drizzle of balsamic glaze if desired. Serve warm or at room temperature.
Notes
Swap orzo with couscous, quinoa, or bulgur for variety.
Add chickpeas or grilled chicken for extra protein.
This bowl is delicious warm or cold, making it great for meal prep or leftovers.
Vegan? Just skip the feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch, Vegetarian
- Method: Roasting, Boiling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25 mg