This Spring recipe is a family favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or chilled and makes a fabulous addition to a picnic, or potluck. Sub in season veggies like zucchini or asparagus for the asparagus when needed. Vegetarian with Vegan Option
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
*The price of Pine Nuts have skyrocketed! So, I've been using toasted chopped almonds or hazelnuts instead.
For cold service, place in a lidded container and chill for at least an hour. Let set at room temperature for 15 minutes, to soften the olive oil, stir and serve.
**I've read hundreds of notes on Pinterest and Instagram regarding this recipe. Thank you for sharing your notes, pictures and tips! I cannot emphasize this enough... due to oven temperature calibrations (fluctuations) and inaccurate oven temperatures (this is normal!!), please start checking your veggies around 20-25 minutes in the oven. AND....
I enthusiastically recommend an oven thermometer!
I’ve baked in commercial bakeries and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, especially when it comes to baking/roasting. I keep a close eye on my oven thermometers (I use two just to be sure) when testing/making recipes for the blog so that I am as accurate as possible with including the proper baking temperatures in my recipes.
Inspired By Ina Garten's Orzo with Roasted Vegetables