Follow these simple steps to create your delicious Roasted Veggie Orzo Skillet:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Choose a large, oven-safe skillet (at least 12 inches, cast iron works beautifully). If you don’t have one, you can roast the vegetables on a baking sheet and transfer everything to a large casserole dish before adding the orzo and broth.
2. Chop Vegetables: Wash and chop the bell peppers, zucchini, and red onion into bite-sized pieces (around ¾ to 1-inch). Halve the cherry tomatoes. Mince the garlic. Consistency in chopping size helps ensure even roasting.
3. Toss Vegetables: Place the chopped bell peppers, zucchini, red onion, and halved cherry tomatoes directly into your oven-safe skillet (or onto a large baking sheet). Drizzle generously with the olive oil. Sprinkle with dried oregano, dried basil, salt, and black pepper. Toss everything together until the vegetables are evenly coated. Spread them out in a single layer as much as possible – this is key for proper roasting rather than steaming.
4. Initial Roast: Place the skillet (or baking sheet) into the preheated oven. Roast for 15-20 minutes. You want the vegetables to start softening and getting slightly browned around the edges. The tomatoes should begin to wrinkle and release some juice.
5. Add Aromatics and Orzo: Carefully remove the skillet from the oven (it will be hot!). Add the minced garlic and stir it into the vegetables. Cook for about 1 minute until fragrant – the residual heat will be enough. Pour the uncooked orzo directly into the skillet over the vegetables.
6. Add Broth and Combine: Pour the warm or hot vegetable broth over the orzo and vegetables. Stir everything together very well, ensuring the orzo is mostly submerged in the broth and distributed evenly amongst the vegetables. Scrape any browned bits off the bottom of the skillet – that’s pure flavor!
7. Bake Until Cooked: Return the skillet to the oven. Bake for another 18-25 minutes. The exact time will depend on your oven and the brand of orzo. Check around the 18-minute mark. The orzo should be tender (al dente or fully cooked, depending on your preference) and most of the liquid should be absorbed. If it looks dry but the orzo isn’t cooked, add another ¼ to ½ cup of hot broth or water and continue baking for a few more minutes. If there’s excess liquid but the orzo is cooked, you can let it rest for 5-10 minutes out of the oven, as it will continue to absorb liquid.
8. Rest and Finish: Once cooked, carefully remove the skillet from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and any remaining liquid to be absorbed.
9. Serve: Fluff the orzo and vegetables gently with a fork. Serve warm, garnished with optional crumbled feta cheese, fresh chopped parsley or basil, and a squeeze of fresh lemon juice, if desired.