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
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
- 1/2 tsp sea salt
- 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), 1
- 1 lb asparagus (sub zucchini or eggplant when in season 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 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 vega 84g)
- 2 tbs extra virgin olive oil (24g)
- 1 tbs lemon (juiced about 2)
- 1/4 tsp black pepper (ground)
- 2-3 tbs chopped fresh basil
- 2-3 tbs chopped fresh parsley
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (200g)
- Sodium 436.0275 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat Oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.
- 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 425F oven for 35-40 minutes (due to oven variations, start checking your veggies at 25 minutes; a bit of charring is good!). Rotate pans 1/2 way through roasting.
- In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo throughly. 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.
- In a small bowl add the olive oil, lemon juice, salt and pepper. Whisk until all the ingredients are emulsified.
- 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.
A Busy Mom's Go-To Spring Recipe: Lemon Garlic Orzo with Roasted Vegetables
As a busy mom of three, finding time to cook a healthy and delicious meal can feel like an impossible task. Weeknights are a whirlwind of school pick-ups, homework battles, and bedtime routines. But even amidst the chaos, I refuse to compromise on family dinners. That’s where this Lemon Garlic Orzo with Roasted Vegetables recipe comes in – a lifesaver, really. It's incredibly versatile, adaptable to whatever vegetables I have on hand, and surprisingly easy to prepare.
The beauty of this dish lies in its simplicity. Roasting the vegetables brings out their natural sweetness and creates a lovely char. The orzo, cooked perfectly al dente, soaks up all the delicious flavors of the roasted vegetables and the bright, zesty lemon garlic dressing. It’s a complete meal in itself, packed with nutrients and bursting with fresh, spring flavors. I often use this recipe as a base, adjusting the vegetables based on what’s in season and what my family is craving. One week it might be asparagus and bell peppers, the next zucchini and cherry tomatoes. The possibilities are endless!
Adaptability is Key
This recipe isn't just about the ingredients; it's about the flexibility. I frequently swap out vegetables depending on what's freshest at the farmer's market or what's already in my fridge. Zucchini, eggplant, even broccoli florets work beautifully in place of asparagus. If I'm short on time, I'll use pre-cut vegetables to speed up the prep. And for a vegan option, simply omit the feta cheese – the dish is still incredibly flavorful without it.
Perfect for Potlucks and Picnics
Another reason I love this recipe is its transportability. It's fantastic for potlucks and picnics. The orzo holds up well at room temperature, making it a convenient dish to take along to outdoor gatherings. It's always a crowd-pleaser, and the vibrant colors make it visually appealing too. I’ve even served it chilled for a refreshing summer meal, and it’s equally delightful.
Beyond the Recipe: A Family Connection
More than just a recipe, this dish represents a connection to my family. The simple act of preparing and sharing a meal together, even amidst the busy weeknight chaos, is a small way to foster those precious family bonds. It’s a moment of calm amidst the storm, a shared experience that brings us together. The aroma of the roasted vegetables and the tangy lemon filling our kitchen brings a sense of comfort and warmth to our home. And that, more than the recipe itself, is what makes this dish truly special. It's a reminder that even the simplest meals can be extraordinary when shared with loved ones. So, the next time you're looking for a healthy, delicious, and adaptable meal, give this Lemon Garlic Orzo with Roasted Vegetables a try. You won't regret it!
Tips for Success:
- Don't overcrowd the baking sheet when roasting vegetables. This ensures even cooking and lovely browning.
- Taste and adjust seasonings as needed. The amount of salt and pepper can vary based on your preferences and the saltiness of your feta cheese (if using).
- If you prefer a creamier orzo, add a splash of heavy cream or coconut milk to the finished dish.
- Feel free to experiment with herbs. Fresh dill, oregano, or thyme would also be delicious additions.
I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!
