Description
This vibrant Lemon Garlic Orzo with Roasted Vegetables recipe combines toasted pine nuts, a medley of roasted fresh vegetables, and creamy garlic-herb feta tossed with lemony dressing and tender orzo pasta. It's a flavorful and colorful vegetarian dish perfect for a light lunch or dinner, with fresh herbs enhancing the bright, savory flavors.
Ingredients
Veggies and Nuts
- 1/3 cup (64g) Pine Nuts
- 1 1/2 cups (116g) Crimini Mushrooms, destemmed and sliced
- 1 cup (126g) Mixed 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 cup (116g) Shallot, chopped
Oils, Seasonings, and Broth
- 3 tbsp Extra Virgin Olive Oil (divided)
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper, ground
- 1/4 tsp Black Pepper, ground (for dressing)
- 1/2 tsp Sea Salt (for dressing)
- 1 1/2 cups (355g) Vegetable Broth
- 1 tbsp Lemon Juice
Orzo and Cheese
- 1 cup (200g) Orzo
- 1/2 cup (84g) Garlic and Herb Feta, crumbled (or plain vegan feta)
Herbs
- 2-3 tbsp Chopped Fresh Basil
- 2-3 tbsp Chopped Fresh Parsley
Instructions
- Toast the Pine Nuts: Preheat your 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 become fragrant and lightly golden. Remove from oven and let cool to prevent burning and enhance their crunchy texture.
- Roast the Vegetables: Increase oven temperature to 425°F (218°C). Line two baking sheets with parchment paper. On one sheet, combine mushrooms, red bell peppers, asparagus, cherry tomatoes, minced garlic, and chopped shallots. Drizzle with 2 tablespoons of olive oil and toss with a spatula to thoroughly coat. Sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper, then toss again. Divide the vegetable mixture evenly between the two trays, spreading them out in a single layer without overlapping. Roast the veggies for 35-40 minutes, checking at 25 minutes, until nicely charred and tender. Rotate the pans halfway for even cooking.
- Cook the Orzo: In a large sauté pan, heat 1 tablespoon of extra virgin olive oil over medium heat until shimmering. Add the orzo and stir continuously for about 3 minutes until the grains turn toasty and golden brown. Carefully add the vegetable broth (expect some sputtering), bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes or until the liquid is fully absorbed. Stir once done, then remove from heat and keep covered.
- Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk thoroughly to emulsify the dressing, blending the flavors well.
- Assemble the Dish: To the cooked orzo in the large sauté pan, add all the roasted vegetables along with their flavorful juices. Pour in the lemon garlic dressing and stir well to combine. Gently fold in the crumbled garlic and herb feta cheese and toasted pine nuts. Garnish generously with freshly chopped basil and parsley for a burst of fresh herbaceous aroma and flavor. Serve immediately to enjoy the best texture and taste.
- Storage Instructions: Transfer leftovers to a lidded container and refrigerate for up to three days. Enjoy cold or gently reheat before serving. Note that freezing this dish is not recommended to preserve the texture of the vegetables and orzo.
Notes
- Pine nuts toast quickly; watch carefully to avoid burning.
- While roasting vegetables, some charring enhances flavor—don't overcook to mushiness.
- Any seasonal vegetable substitutions such as zucchini or eggplant for asparagus work well.
- Use vegan feta as a dairy-free alternative.
- Check orzo at the end of cooking to ensure liquid absorption; different brands may vary slightly.
