Print

Lemon Garlic Orzo with Roasted Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 13 reviews

This vibrant Lemon Garlic Orzo with Roasted Vegetables recipe is a delightful medley of toasted pine nuts, roasted crimini mushrooms, asparagus, cherry tomatoes, and shallots, all tossed with zesty lemon-herb feta and fresh herbs. Perfectly cooked orzo provides the comforting base, while a simple lemon-garlic dressing brings it all together in a light, flavorful, and satisfying dish that can be enjoyed warm or chilled.

Ingredients

Vegetables and Nuts

  • 1/3 C (64g) Pine Nuts*
  • 1 1/2 C (116g) Crimini Mushrooms, destemmed and sliced
  • 1 C (126g) Mix of Red Bell Peppers
  • 1 lb (425g) Asparagus, cut into 1″ pieces, woody ends discarded (sub zucchini or eggplant in season)
  • 12 oz (340g) Cherry Tomatoes, halved
  • 2 tsp Garlic, minced
  • 1/2 C (116g) Shallot, chopped

Pantry and Dairy

  • 3 Tbs Extra Virgin Olive Oil, divided
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper, ground
  • 1 C (200g) Orzo
  • 1 1/2 C (355g) Vegetable Broth
  • 1/2 C (84g) Garlic and Herb Feta (crumbled) or plain vegan feta
  • 1 Tbs Lemon Juice
  • 1/4 tsp Black Pepper, ground
  • 2–3 Tbs Chopped Fresh Basil
  • 2–3 Tbs Chopped Fresh Parsley

Instructions

  1. Toast the Pine Nuts: Preheat your oven to 350°F (177°C). Spread the pine nuts on a baking tray and toast them for 6-7 minutes, or until they become fragrant and lightly golden. Remove and let them cool.
  2. Roast the Vegetables: Increase oven temperature to 425°F (218°C). Line two baking sheets with parchment paper. Distribute the mushrooms, red bell peppers, asparagus, cherry tomatoes, minced garlic, and chopped shallots on one pan. Drizzle with 2 tablespoons of olive oil and toss to coat. Season with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Split the vegetable mixture evenly onto both pans ensuring they are in a single layer without overlapping for even roasting. Roast for 35-40 minutes, turning the pans midway through. Look for some charred edges for enhanced flavor.
  3. Cook the Orzo: Heat 1 tablespoon of extra virgin olive oil in a large sauté pan over medium heat until shimmering. Add the orzo and stir to coat it fully. Toast the orzo for about 3 minutes, stirring occasionally until it turns golden and fragrant. Carefully pour in the vegetable broth — it may sputter. Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes or until liquid is absorbed. Stir and remove from heat, keeping covered.
  4. Prepare the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until emulsified and smooth.
  5. Combine Everything: Add the roasted vegetables and all their juices to the pan with the cooked orzo. Stir in the lemon-garlic dressing, crumbled garlic and herb feta, and toasted pine nuts. Mix well and garnish with freshly chopped basil and parsley. Serve immediately for best flavor and texture.
  6. Storage: Transfer leftovers to a sealed container and refrigerate for up to three days. This dish can be enjoyed chilled or gently warmed but freezing is not recommended as it may affect texture.

Notes

  • Watch the roasting veggies carefully as oven temperatures vary; some charring enhances flavor.
  • Substitute asparagus with zucchini or eggplant depending on the season for a variation.
  • Use vegan feta for a dairy-free option.
  • Be cautious when adding hot broth to the orzo as it may spit.
  • This recipe is best fresh or refrigerated within three days; avoid freezing to preserve texture.

Find it online: https://bitezly.com/lemon-garlic-orzo-with-roasted-vegetables-recipe/