Name: Lemon Garlic Orzo with Roasted Vegetables Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/3 C (64g) Pine Nuts*; 1 1/2 C (116g) Crimini Mushrooms, destemmed and sliced; 1 C (126g) Mix of Red, Yellow, or Orange Bell Peppers, deseeded and diced; 1 lb (425g) Asparagus, cut into 1″ pieces with woody ends discarded; 12 oz (340g) Cherry Tomatoes, sliced in half; 2 tsp Garlic, minced; 1/2 C (116g) Shallot, chopped; 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); 2 Tbs Extra Virgin Olive Oil; 1 Tbs Lemon Juice; 1/2 tsp Sea Salt; 1/4 tsp Black Pepper, ground; 2-3 Tbs Chopped Fresh Basil; 2-3 Tbs Chopped Fresh Parsley

Jump to Recipe· 3.9 from 15 reviews

If you are craving a dish that effortlessly combines vibrant flavors, fresh textures, and a hint of sunshine on your plate, this Lemon Garlic Orzo with Roasted Vegetables Recipe is exactly what you need. Bursting with tender roasted asparagus, sweet cherry tomatoes, earthy mushrooms, and bright bell peppers, all tossed with nutty pine nuts and creamy garlic and herb feta, this recipe feels like a warm hug in every bite. Whether served warm or chilled, it makes for a perfect dinner, a delightful lunch, or a star at your next picnic or potluck. The zesty lemon and garlic dressing ties it all together with just the right amount of tang and punch, making it a truly irresistible meal you’ll want to make again and again.

Ingredients You’ll Need

The image shows a top view of various fresh ingredients neatly arranged on a white marbled surface. On the left, a white bowl filled with brown rice topped with fresh green coriander leaves sits next to a bunch of green asparagus laid on a gray cloth. Below them, vine-ripened red tomatoes and two lemon halves are placed. Moving right, a cluster of small colorful cherry tomatoes in yellow, orange, and red hues is scattered between a small bowl of pine nuts and a small white dish of ground black pepper. Below these, several whole brown mushrooms are placed near a glass bowl filled with golden olive oil. A small glass bowl with finely chopped garlic and shallots rests beside fresh green basil leaves spread on the surface. At the bottom left corner, another white bowl contains crumbled feta cheese alongside a few loose cherry tomatoes. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things simple but never sacrifices on flavor or texture. Each ingredient plays an important role, from the crunchy pine nuts that add a delightful bite, to the fresh veggies that provide color and wholesome nutrition. Together, they create an inviting medley that’s both satisfying and vibrant.

1/3 cup (64g) Pine Nuts: Toasted to bring out their rich, buttery flavor and add a beautiful crunch.
1 1/2 cups (116g) Crimini Mushrooms: Destemmed and sliced to contribute earthy depth and meaty texture.
1 cup (126g) Mixed Bell Peppers: Deseeded and diced for a sweet and colorful bite; baby bells or any large bell pepper work perfectly.
1 pound (425g) Asparagus: Cut into one-inch pieces, with woody ends discarded; can be swapped for zucchini or eggplant when in season.
12 ounces (340g) Cherry Tomatoes: Halved to add juicy bursts of sweetness throughout the dish.
2 teaspoons Garlic: Minced for that irresistible punch of savory aroma.
1/2 cup (116g) Shallot: Chopped finely for mild oniony flavor that enhances without overpowering.
3 tablespoons Extra Virgin Olive Oil: Divided for roasting and dressing, providing smooth richness.
1/2 teaspoon Sea Salt & 1/2 teaspoon Ground Black Pepper: Essential seasonings that balance and elevate all the flavors.
1 cup (200g) Orzo Pasta: The star pasta, with a lovely tender texture that soaks up all the delicious juices.
1 1/2 cups (355g) Vegetable Broth: Used to cook the orzo to perfection, infusing subtle savory notes.
1/2 cup (84g) Garlic and Herb Feta or Vegan Feta: Crumbled to add creaminess and a burst of tangy flavor.
Dressing Ingredients: 2 tablespoons Extra Virgin Olive Oil, 1 tablespoon Lemon Juice, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper for that zesty finishing touch.
Garnish: 2–3 tablespoons each of freshly chopped Basil and Parsley to brighten the dish with herbaceous freshness.

How to Make Lemon Garlic Orzo with Roasted Vegetables Recipe

Step 1: Toast the Pine Nuts

Begin by preheating your oven to 350 degrees Fahrenheit. Spread the pine nuts on a baking sheet and toast them for about 6 to 7 minutes. Keep a close eye so they become golden and fragrant but don’t burn. Toasting intensifies their nutty aroma and adds an irresistible crunch that contrasts beautifully with the tender veggies.

Step 2: Roast the Veggies

Increase the oven temperature to 425 degrees Fahrenheit and prepare two parchment-lined sheet pans. Toss the mushrooms, bell peppers, asparagus, cherry tomatoes, garlic, and shallots with 2 tablespoons of olive oil, salt, and pepper. Divide the mixture evenly across both pans, spreading them out in a single layer to ensure even roasting. Roast for 35 to 40 minutes, turning the pans halfway through. You want some of the edges to char slightly—that’s where the magic happens and those deep, caramelized flavors develop.

Step 3: Cook the Orzo

While the vegetables roast, heat 1 tablespoon of olive oil in a large sauté pan over medium heat until shimmering. Add the orzo, stirring to coat it thoroughly, and toast it gently for about 3 minutes until it’s golden and nutty. Pour in the vegetable broth carefully as it might sputter, then bring to a simmer. Cover and let it cook on low heat for about 15 minutes until the liquid is fully absorbed. Stir once toward the end to fluff it up.

Step 4: Prepare the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until the dressing is emulsified and slightly thickened. This bright dressing will balance the roasted vegetables and creamy feta perfectly, lifting the entire dish.

Step 5: Combine and Serve

Return to your sauté pan with the cooked orzo, then fold in the roasted veggies along with all their delicious roasted juices. Stir in the lemon garlic dressing, crumbled feta, and toasted pine nuts gently so everything is evenly coated and full of flavor. Finish by generously sprinkling fresh basil and parsley over the top. Serve it warm to enjoy the melded flavors, or chill it for a refreshing, make-ahead treat.

How to Serve Lemon Garlic Orzo with Roasted Vegetables Recipe

A metal pan filled with a mixed vegetable and grain dish sits on a white marbled surface. Inside the pan, there are two main layers: a base layer of cooked rice mixed with small pieces of asparagus, diced bright orange carrots, and halved red cherry tomatoes paired with visible green herbs. On top, there are scattered toasted pine nuts and crumbled white cheese adding texture and brightness. A wooden spoon rests inside the pan, showing movement in the food. Around the pan, two small clear bowls with toasted pine nuts and chopped green herbs can be seen. A striped blue cloth and a loaf of bread wrapped in a white cloth are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like basil and parsley are non-negotiable here; they add a burst of color and brightness that make this dish sing. You might also sprinkle a little extra garlic and herb feta on top just before serving for that creamy, tangy accent that makes every mouthful memorable.

Side Dishes

This Lemon Garlic Orzo with Roasted Vegetables Recipe is a fantastic stand-alone meal, but pairing it with a crisp Vegetarian Kale Caesar Salad can elevate your meal to something truly special. The crunchy kale and creamy dressing complement the roasted vegetable medley perfectly without competing for attention.

Creative Ways to Present

Feeling fancy? Serve the orzo in hollowed-out roasted bell peppers to create edible bowls or spoon the salad into individual glass jars for a charming picnic presentation. For casual gatherings, a large colorful serving bowl with fresh herb sprigs on top invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

You can keep any leftovers in an airtight container in the fridge for up to three days. This dish tastes fantastic both warm and cold, so whether you reheat it gently or enjoy it chilled, the flavors remain vibrant and delicious.

Freezing

Freezing is not recommended for this Lemon Garlic Orzo with Roasted Vegetables Recipe because the textures of the roasted vegetables and fresh herbs don’t withstand freezing well and may become mushy or lose their bright flavors.

Reheating

When reheating, do so gently over low heat or in the microwave with a splash of water or broth to prevent the orzo from drying out. You can also add a sprinkle of fresh herbs after warming to revive the fresh, lively notes.

FAQs

Can I substitute other vegetables in this recipe?

Absolutely! Feel free to swap asparagus for zucchini, eggplant, or even green beans depending on the season and what you have on hand. Just aim to keep a balance of textures and colors for the best results.

Is this dish vegan?

Yes, it’s easy to make vegan by using a plant-based feta or skipping the feta altogether. The lemon garlic dressing and roasted vegetables provide plenty of flavor to keep it deliciously satisfying.

Can I prepare this recipe ahead of time?

Yes, you can make the orzo and roast the veggies in advance, then combine and dress just before serving. It’s perfect for making ahead for picnics or potlucks.

How long does the roasting step take?

The roasting usually takes between 35 to 40 minutes at 425 degrees Fahrenheit. Start checking after 25 minutes to catch the perfect caramelization and avoid burning. Remember to rotate pans halfway through for even cooking.

What is the best way to toast pine nuts?

Toast pine nuts in a preheated 350-degree Fahrenheit oven for about 6 to 7 minutes until they turn golden and smell fragrant. Watch closely as they can burn quickly. You can also toast them in a dry skillet on medium heat with frequent stirring.

Final Thoughts

There is something truly special about the charm of this Lemon Garlic Orzo with Roasted Vegetables Recipe. It’s bright, flavorful, and comforting all at once, making it a wonderful go-to for weeknight dinners and special occasions alike. I encourage you to gather your ingredients, enjoy the roasting aromas filling your kitchen, and share this delightful dish with friends or family. I promise it will become a treasured favorite in your recipe collection!