Description
Lemon Garlic Orzo with Roasted Vegetables is a vibrant, flavorful vegetarian dish perfect for spring. Featuring toasted pine nuts, roasted asparagus, mushrooms, bell peppers, and cherry tomatoes, tossed with garlic-herb feta and a zesty lemon dressing, this recipe can be enjoyed warm or chilled for picnics and potlucks. It’s adaptable with seasonal vegetables and pairs beautifully with a Vegetarian Kale Caesar Salad.
Ingredients
For the Orzo and Veggies:
- 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)
For the Dressing:
- 2 Tbs Extra Virgin Olive Oil
- 1 Tbs Lemon Juice
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper, ground
For the Garnish:
- 2-3 Tbs Chopped Fresh Basil
- 2-3 Tbs Chopped Fresh Parsley
Instructions
- Toast the Pine Nuts: Preheat the oven to 350°F (177°C). Spread pine nuts on a baking sheet and toast for 6-7 minutes until fragrant and lightly browned. Remove and set aside to cool.
- Roast the Veggies: Increase oven temperature to 425°F (218°C). Line two sheet pans with parchment paper. Combine mushrooms, bell peppers, asparagus, cherry tomatoes, garlic, and shallot on one pan. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss well. Divide the veggie mixture evenly between both pans, spreading in single layers without overlap. Roast for 35-40 minutes, checking at 25 minutes, rotating pans halfway through until vegetables are tender with some charred edges.
- Cook the Orzo: In a large sauté pan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add orzo and stir to coat, cooking for about 3 minutes until it is toasty and golden. Carefully add vegetable broth (beware of splattering). Bring to a simmer, reduce heat to low, cover, and cook for approximately 15 minutes until broth is absorbed. Stir, then remove from heat and keep covered.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper until emulsified.
- Put It All Together: Add roasted vegetables with their juices to the cooked orzo in the sauté pan. Stir in the lemon dressing, crumbled feta, and toasted pine nuts. Mix gently to combine. Garnish generously with chopped fresh basil and parsley. Serve immediately either warm or chilled.
- To Store: Transfer leftovers to a lidded container and refrigerate up to three days. Enjoy cold or gently reheated. Freezing is not recommended as texture may deteriorate.
Notes
- Substitute zucchini or eggplant for asparagus depending on seasonal availability.
- Watch closely when roasting vegetables from 25 minutes onward to avoid burning; a little charring adds great flavor.
- Use vegan feta to make this recipe vegan-friendly.
- Toast pine nuts carefully to prevent burning as they brown quickly.
- Orzo absorbs liquid like risotto; be sure to cover and cook gently to achieve tender grains.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American, Italian
