Lemon Garlic Roasted Veggie Orzo

If you’ve been on the hunt for that perfect spring dish that has plenty of fresh veggies in it, tastes amazing and fills you up, we’ve got just the thing for you with this recipe. This lemon garlic orzo with roasted veggies is lip-smacking good and is packed with tons of flavor and nutrients. Obviously, lemon and garlic are two of the primary flavors here, which complement and highlight all the other fresh ingredients – mushrooms, bell peppers, asparagus, zucchini, and tomatoes – along with toasted pine nuts for crunch, and crumbled feta for a bit of tang. This is just so yummy!

Why You’ll Love This Recipe

First and foremost, this is a dish comprised mostly of roasted veggies. You can add or subtract any vegetables you like, but we found our perfect balance to include all the ones we mentioned above. We like a nice mix of color when it comes to our produce, so we made sure to include red tomatoes and peppers, yellow peppers and green zucchini (red onion or shallot would also be nice here), and then we coated them in olive oil and popped ‘em in our 425º F oven. Keep an eye on them once they go in, but we like a higher temperature to ensure they brown nicely and get a little char to them. Remember: more browned = more flavor. Each oven is different though, so check in after the 20-minute mark and rotate the pans or turn over the veggies as needed.

Kitchen Equipment You’ll Need

  • Large bowl
  • 2 baking sheets
  • Large pan or skillet
  • Medium bowl
  • Whisk
  • Parchment paper

Ingredients

Orzo:

  • 1/3 cup pine nuts, toasted
  • 1 1/2 cups crimini mushrooms, sliced
  • 1 red bell pepper, seeds removed, cut into squares
  • 1 yellow bell pepper, seeds removed, cut into squares
  • 1 bunch asparagus, ends removed, chopped into 1-inch pieces
  • 2 zucchini, diced
  • 1 (12 oz.) package cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup orzo
  • 1 1/2 cups vegetable or low-sodium chicken broth
  • 2/3 cup feta cheese, crumbled

Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup freshly-squeezed lemon juice
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

  1. Preheat oven to 425º F and line 2 baking sheets with parchment paper.
  2. In a large bowl, combine mushrooms, bell peppers, asparagus, zucchini, tomatoes, and garlic, then season with salt and pepper, and coat with 2 tablespoons olive oil.
  3. Toss together until evenly coated, then divide the veggies between lined baking sheets.
  4. Place baking sheets in oven and roast for 35-40 minutes, start checking at 20 minutes, tossing and rotating pans halfway through.
  5. Remove from oven and set aside.
  6. While vegetables roast, heat remaining 1 tablespoon olive oil in a large pan or skillet over medium heat and toast orzo for 2-3 minutes, or until golden.
  7. Stir in vegetable broth and bring to a boil. Reduce heat to low, then cover and cook for 15 minutes, or until liquid has been absorbed. Remove from heat and set aside.
  8. In a medium bowl, whisk together olive oil, lemon juice, Italian seasoning, salt, and pepper.
  9. Add roasted veggies and orzo to a serving bowl or skillet, pour dressing on top, and toss to combine.
  10. Serve hot, with feta cheese and pine nuts on top and enjoy!

Tips for Success

  • Ensure all vegetables are cut to similar sizes for even roasting.
  • Adjust seasoning to your taste, especially the salt and pepper in the dressing.
  • Be sure to check your veggies frequently after the 20-minute mark to prevent over-char from different oven heat levels.

Additional Tips and Variations

  • Try adding other vegetables like eggplant or broccoli for variation.
  • Substitute feta cheese with goat cheese for a different flavor profile.
  • For a protein boost, add grilled chicken or chickpeas.

Nutritional Highlights (Per Serving)

This dish is rich in vitamins from the fresh vegetables and provides a good source of protein from the feta cheese and pine nuts. It’s also a great source of fiber and healthy fats.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?

Yes, you can roast the vegetables in advance and cook the orzo separately. Combine them just before serving for best results.

What can I use instead of orzo?

You can substitute orzo with other small pasta shapes or even quinoa for a gluten-free option.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Conclusion

We hope you enjoy making and eating this delicious Lemon Garlic Roasted Veggie Orzo as much as we do! It’s a flavorful, satisfying dish that’s perfect for any occasion. If you give it a try, we’d love to hear about your experience. Feel free to leave a comment and share your thoughts or any variations you tried. Happy cooking!

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