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Lemon Garlic Orzo with Roasted Vegetables

Lemon Garlic Orzo with Roasted Vegetables

Lemon Garlic Orzo with Roasted Vegetables is a delicious vegetarian dish that adds a burst of flavor to your meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine Vegetarian
Servings 4 servings
Calories 505 kcal

Equipment

  • Oven
  • large sauté pan
  • sheet pans
  • parchment paper
  • small bowl

Ingredients
  

For the Orzo and Veggies

  • ⅓ C Pine Nuts (see note)
  • 1 ½ C Crimini Mushrooms destemmed and sliced
  • 1 C Mix of Red Yellow, or Orange Bell Peppers deseeded and diced
  • 1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces
  • 12 oz Cherry Tomatoes sliced in ½
  • 2 teaspoon Garlic minced
  • ½ C Shallot chopped
  • 3 Tbs Extra Virgin Olive Oil divided
  • ½ teaspoon Sea Salt
  • ½ teaspoon Black Pepper Ground
  • 1 C Orzo
  • 1 ½ C Vegetable Broth
  • ½ C Garlic and Herb Feta crumbled - or plain vegan feta

For the Dressing

  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs Lemon Juice
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper ground

For the Garnish

  • 2-3 Tbs Chopped Fresh Basil
  • 2-3 Tbs Chopped Fresh Parsley

Instructions
 

Toast the Pine Nuts

  • Preheat oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.

Roast the Veggies

  • Turn oven up to 425F (218C). Line two sheet pans with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan. Sprinkle with 2 Tbs of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Move ½ the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there's no overlapping on both pans.
  • Roast in a 425F oven for 35-40 minutes (due to oven variations, keep an eye on your veggies and start checking your veggies at 25 minutes; a bit of charring is good!). Rotate pans ½ way through roasting.

Cook the Orzo

  • In a large sauté pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.

Make the Dressing

  • In a small bowl add the olive oil, lemon juice, salt, and pepper. Whisk until all the ingredients are emulsified.

Putting it all Together

  • In the large sauté pan, to the orzo, add the roasted veggies and all their juices, stir in the dressing, feta, and pine nuts. Garnish generously with basil and parsley. Serve immediately.

To Store

  • Store in a lidded container in the refrigerator for up to three days. Enjoy chilled or gently rewarmed. I do not recommend freezing this recipe.

Notes

The price of Pine Nuts can be high. Feel free to use toasted chopped or slivered almonds instead. Serve it as a salad chilled for at least an hour.

Nutrition

Serving: 1servingCalories: 505kcalCarbohydrates: 49gProtein: 14gFat: 30gSaturated Fat: 6gCholesterol: 17mgSodium: 1166mgPotassium: 886mgFiber: 7gSugar: 12gVitamin A: 2936IUVitamin C: 81mgCalcium: 160mgIron: 5mg
Keyword Healthy Meal, Lemon Garlic Orzo, potluck, Roasted Vegetables, Spring Recipe, Vegetarian Recipe
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