Roasted Vegetables and Orzo - Slender Kitchen

Roasted Vegetables and Orzo

Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content


This vegetarian Roasted Vegetable and Orzo dish is full of delicious veggies, sweet and tart cranberries, and hearty orzo for an easy, healthy meatless meal.

I may have a mild obsession with roasting vegetables. It happens almost every Sunday and my husband inevitably rolls his eyes as he watches me fill up three or four sheet pans with veggies, asking who could possibly want to eat that many vegetables. But I just love them. They are the perfect thing to add to salads, sandwiches, your morning eggs, and dishes like this Roasted Vegetable and Orzo dish.

It starts with an Italian inspired combination of zucchini, red peppers, mushrooms, eggplant, and red onion that are simply tossed in olive oil, salt, and pepper. You could add some more spices, but I love the flavor of the veggies when they are seasoned simply. While the veggies do their thing, the orzo is cooked in vegetable broth with some dried cranberries for little sweetness. Then everything is tossed together with your favorite balsamic vinegar. Sometimes I add some fresh herbs as well - basil, sage, parsley, or thyme are all delicious. And if you want some protein, add shrimp, grilled chicken, chickpeas, white beans, or tuna.

Prep Time

Roasted Vegetables and Orzo

Prep Time: 
Cook Time: 
Total Time: 


  • 2 tbsp olive oil
  • 1 U red onion, chopped
  • 1 U zucchini, sliced into 1/4 inch disks
  • 1 U summer squash, sliced into 1/4 inch disks
  • 1 U eggplant sliced into 1/4 inch disks
  • 2 U red peppers, sliced into quarters
  • 2 U portabella mushrooms
  • salt and pepper
  • 1 cup orzo
  • 1/2 cup dried cranberries, chopped
  • 3 U green onions, chopped
  • 1 tbsp. balsamic vinegar (or more)

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 299
Calories from Fat 74
% Daily Value *
Total Fat 9g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 22mg
Total Carbohydrate 52g
Dietary Fiber 9g
Sugars 22g
Protein 8g


  1. Preheat the oven to 400 degrees.
  2. Toss all of the vegetables with olive oil, salt, and pepper.
  3. Roast the vegetable for 20-25 minutes until tender.
  4. Meanwhile, prepare the orzo according to package directions using vegetable broth. However when boiling the water, add the dried cranberries and season the broth with salt and pepper. When finished, toss with green onions. Top with vegetables and balsamic vinegar.
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Roasted Vegetables and Orzo
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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