Description
Bright, hearty, and packed with color—this Lemon Garlic Orzo with Roasted Vegetables is a vibrant celebration of flavor and texture. Perfect as a plant-forward main or elegant side, it’s tossed in a zesty lemon dressing and topped with creamy feta and fresh herbs for a satisfying finish.
Ingredients
Roasted Veggies & Orzo:
⅓ cup (64g) pine nuts
1½ cups (116g) crimini mushrooms, sliced
1 cup (126g) diced bell peppers (any color)
1 lb (425g) asparagus, cut into 1” pieces
12 oz (340g) cherry tomatoes, halved
2 tsp minced garlic
½ cup (116g) chopped shallots
3 tbsp extra virgin olive oil, divided
½ tsp sea salt
½ tsp black pepper
1 cup (200g) orzo
1½ cups (355g) vegetable broth
½ cup (84g) crumbled garlic herb feta or vegan feta
Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
Garnish:
2–3 tbsp chopped fresh basil
2–3 tbsp chopped fresh parsley
Instructions
Toast pine nuts in a dry skillet over medium heat until golden, about 3–4 minutes. Set aside.
Preheat oven to 425°F (220°C). Toss mushrooms, peppers, asparagus, tomatoes, garlic, and shallots with 2 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes.
Cook orzo in vegetable broth until al dente and liquid is absorbed, about 8–10 minutes.
Make the dressing: Whisk olive oil, lemon juice, salt, and pepper.
Assemble: In a large bowl, combine orzo, roasted veggies, toasted pine nuts, feta, and dressing. Toss well.
Top with fresh herbs before serving warm or chilled.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: ~350
- Fat: 18g
- Carbohydrates: 35g
- Protein: 9g