Roasted vegetables are one of my go-to ingredients for dinners and lunches. They’re packed with vitamins, provide a great crunch, and are super versatile. For this recipe, I stuck to summer vegetables from the farmer’s market, but you could add (or substitute) your recipe with cauliflower, squash, eggplant, carrots, or Brussels sprouts. The options are endless!
As many of you know, I have always been a huge fan of pasta. For this recipe, I used orzo because it provides a unique rice-pasta combination that is so easy to enjoy. I also love that you can buy whole-wheat orzo for additional fiber and protein! This recipe is one of my favorites and I hope you give it a try before the summer is over. When you make it, be sure to tag me @sweet.pea.living or tag #sweetpealiving on Instagram!
Roasted Vegetables & Lemon Orzo
- 5 shallots cut in half
- 3 cups mushrooms halved
- 2 heads broccoli cut into florets
- 3 tbsp extra virgin olive oil divided
- salt and pepper to taste
- 6 cloves garlic minced
- 1 lb asparagus cut into ⅓ with woody ends removed
- 1 cup cherry tomatoes
- 1 red bell pepper sliced
- 1 cup orzo pasta
- 1½ cups vegetable broth
- ¼ cup lemon juice
- ¼ cup basil fresh, chopped
- ¼ cup curly parsley fresh, chopped
- 1 oz feta cheese
- ⅓ cup pine nuts roasted
- Preheat oven to 425°F.
- Mix shallots, mushrooms, broccoli, and ½ of the minced garlic in a large bowl with 1 tbsp olive oil. Season with salt and pepper. Mix well and transfer to a baking sheet. Bake for 30 minutes. After 15 minutes, mix vegetables on pan to prevent burning.
- Mix asparagus, cherry tomatoes, red bell pepper, and remaining minced garlic in a large bowl with 1 tbsp olive oil. Season with salt and pepper. Mix well and transfer to a baking sheet. Bake for 15 minutes after first tray of vegetables have been baking for 15 minutes.
- While the vegetables cook, heat 1 tbsp olive oil in a large skillet. Add uncooked orzo. Stir occasionally for about 3 minutes, until the orzo is golden brown.
- Add vegetable broth to the orzo. Bring to a simmer, then turn down the heat to low and cover with lid. Cook for 10 minutes, until all the liquid is absorbed. Add additional broth, as needed, until orzo is completely cooked.
- Add roasted vegetables into the orzo pan. Top with lemon juice and mix well.
- Serve with feta cheese, basil, parsley, and pine nuts. Enjoy!
Sharing is caring! We’d love it if you saved this recipe on Pinterest.