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Lemon Garlic Orzo with Roasted Vegetables Recipe

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3.9 from 2 reviews

This vibrant Lemon Garlic Orzo with Roasted Vegetables is a delicious and hearty vegetarian dish featuring toasted pine nuts, assorted roasted vegetables, and a tangy lemon garlic dressing. Perfect for a satisfying weeknight meal or a make-ahead lunch, it combines tender orzo pasta with a medley of mushrooms, asparagus, cherry tomatoes, and shallots, all enhanced by crumbled garlic and herb feta and fresh herbs.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Nuts

  • 1/3 cup (64g) Pine Nuts
  • 1 1/2 cup (116g) Crimini Mushrooms, destemmed and sliced
  • 1 cup (126g) Mixed Red Bell Peppers
  • 1 lb (425g) Asparagus, cut into 1″ pieces with woody ends discarded
  • 12 oz (340g) Cherry Tomatoes, halved
  • 2 tsp Garlic, minced
  • 1/2 cup (116g) Shallot, chopped

Pantry & Dairy

  • 3 tbsp Extra Virgin Olive Oil, divided
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper, ground
  • 1 cup (200g) Orzo
  • 1 1/2 cup (355g) Vegetable Broth
  • 1/2 cup (84g) Garlic and Herb Feta, crumbled (or plain vegan feta)
  • 1 tbsp Lemon Juice
  • 1/4 tsp Black Pepper, ground (for dressing)
  • 1/2 tsp Sea Salt (for dressing)

Fresh Herbs

  • 2-3 tbsp Fresh Basil, chopped
  • 2-3 tbsp Fresh Parsley, chopped

Instructions

  1. Toast the Pine Nuts: Preheat the oven to 350°F (177°C) and toast the pine nuts on a baking sheet for 6-7 minutes or until they are fragrant and lightly golden. Remove from oven and set aside to cool.
  2. Roast the Vegetables: Increase the oven temperature to 425°F (218°C). Line two baking sheets with parchment paper. Combine mushrooms, red bell peppers, asparagus, cherry tomatoes, minced garlic, and chopped shallot on one sheet. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper, then toss well to coat. Divide the vegetables evenly between the two pans, spreading them in a single layer without overlap. Roast for 35-40 minutes, checking from 25 minutes onward for desired charring, and rotate pans halfway through cooking for even roasting.
  3. Cook the Orzo: In a large sauté pan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the orzo, stirring to coat the grains in oil. Cook for about 3 minutes, stirring occasionally, until the orzo turns golden and toasty. Carefully pour in the vegetable broth (expect some spitting), bring to a simmer, reduce the heat to low, cover, and cook for approximately 15 minutes, or until all liquid is absorbed. Remove from heat and keep covered to rest.
  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 well emulsified.
  5. Combine and Serve: To the sauté pan with cooked orzo, add the roasted vegetables along with their juices, the dressing, crumbled feta, and toasted pine nuts. Gently toss everything together until evenly mixed. Garnish generously with the chopped fresh basil and parsley before serving immediately.
  6. Storage: Transfer any leftovers to a lidded container and refrigerate for up to three days. This dish can be enjoyed chilled or warmed gently. Note that freezing is not recommended, as it may affect the texture.

Notes

  • Keep an eye on the vegetables while roasting, as oven temperatures vary. A bit of charring adds great flavor.
  • If asparagus is not in season, substitute with zucchini or eggplant cut similarly.
  • Use vegan feta if you prefer a dairy-free option.
  • Be cautious when adding broth to the hot pan as it may spit.
  • Do not freeze the leftovers to maintain the best texture and flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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