Description
This vibrant Lemon Garlic Orzo with Roasted Vegetables recipe combines tender roasted mushrooms, asparagus, cherry tomatoes, and bell peppers with nutty toasted pine nuts, creamy garlic and herb feta, and a refreshing lemon garlic dressing. Perfect as a light main or a flavorful side, it offers a delightful blend of textures and tastes, enhanced by fresh basil and parsley for a bright, herby finish.
Ingredients
Vegetables and Nuts
- 1/3 C (64g) Pine Nuts
- 1 1/2 C (116g) Crimini Mushrooms, destemmed and sliced
- 1 C (126g) Mix of Red Bell Peppers, sliced
- 1 lb (425g) Asparagus, cut into 1″ pieces with woody ends discarded
- 12 oz (340g) Cherry Tomatoes, halved
- 2 tsp Garlic, minced
- 1/2 C (116g) Shallot, chopped
Orzo and Broth
- 1 C (200g) Orzo
- 1 1/2 C (355g) Vegetable Broth
Oils, Seasonings, and Cheese
- 3 Tbs Extra Virgin Olive Oil, divided
- 1/2 tsp Sea Salt, plus additional 1/2 tsp for dressing
- 3/4 tsp Black Pepper, divided (1/2 tsp for veggies, 1/4 tsp for dressing)
- 1/2 C (84g) Garlic and Herb Feta, crumbled (or plain vegan feta)
- 1 Tbs Lemon Juice
Herbs
- 2-3 Tbs Chopped Fresh Basil
- 2-3 Tbs Chopped Fresh Parsley
Instructions
- Toast the Pine Nuts: Preheat the oven to 350°F (177°C). Spread the pine nuts evenly on a baking sheet and toast them for 6-7 minutes or until they turn golden and become fragrant. Remove from the oven and set aside to cool.
- Roast the Vegetables: Increase the oven temperature to 425°F (218°C). Line two sheet pans with parchment paper. Place the sliced mushrooms, red bell peppers, asparagus pieces, halved cherry tomatoes, minced garlic, and chopped shallot on one pan. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Use a spatula to mix the veggies thoroughly with oil and seasonings. Then split the mixture evenly onto the two pans, arranging the veggies in a single layer without overlapping. Roast in the preheated oven for 35-40 minutes, rotating the pans halfway through. Begin checking around 25 minutes to achieve a slight charring for enhanced flavor.
- Cook the Orzo: In a large sauté pan over medium heat, warm 1 tablespoon of olive oil until shimmering. Add the orzo and stir continuously for about 3 minutes until the orzo becomes toasty and golden. Carefully pour in the vegetable broth, as it may sputter. Bring to a gentle simmer, then reduce heat to low, cover, and cook for approximately 15 minutes or until the broth is fully absorbed. Stir once done, then remove from heat, cover, and set aside.
- Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until the mixture is emulsified and well combined.
- Combine and Serve: Return the cooked orzo to the large sauté pan. Add the roasted vegetables along with their roasting juices, then stir in the lemon garlic dressing, crumbled garlic and herb feta, and toasted pine nuts. Garnish generously with chopped fresh basil and parsley. Serve immediately for best flavor.
- Storage: Transfer leftovers to a lidded container and refrigerate for up to three days. Enjoy chilled or gently reheated. Note that this dish is not recommended for freezing as it may affect texture and flavor.
Notes
- When toasting pine nuts, keep an eye on them as they can burn quickly; they should be fragrant and lightly golden.
- Roasting veggies at a higher temperature creates a delicious char that enhances flavor, but monitor to avoid burning.
- Substitute zucchini or eggplant for asparagus when in season for a variation.
- Use vegan feta to make this dish dairy-free while maintaining that creamy texture.
- This recipe pairs well with a crisp white wine or light herbal tea.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
