Lemon Garlic Orzo with Roasted Vegetables
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
Servings 4 Servings
For the Orzo and Veggies:
- 1/3 C Pine Nuts* (see note) 64g
- 1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
- 1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
- 1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded, 426g
- 12 oz Cherry Tomatoes cut in 1/2, 340g
- 2 tsp Garlic minced, 6g
- 1/2 C Shallot chopped, 116g
- 3 Tbs Extra Virgin Olive Oil divided, 36g
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper Ground
- 1 C Orzo 198g
- 1 1/2 C Vegetable Broth 354g
- 1/2 C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g
For the Garnish:
- 2-3 Tbs Chopped Fresh Basil
- 2-3 Tbs Chopped Fresh Parsley
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 1/2 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!** SEE NOTES!!). Rotate pans 1/2 way through roasting.
Cook the Orzo:
In a large saute 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. Be careful here because the broth will spit and sputter. 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 saute 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.
*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.
Calories: 505kcal | Carbohydrates: 49g | Protein: 14g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 1166mg | Potassium: 886mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2936IU | Vitamin C: 81mg | Calcium: 160mg | Iron: 5mg