Lemon Garlic Orzo with Roasted Veggies¶

Serves	Total Time
4	1.08 hours

Ingredients¶

• 1.5 cups (117 g) cremini mushrooms
• 1 cup (142 g) bell peppers
• 1 lb asparagus
• 12 oz (504 g) cherry tomatoes
• 2 tsp garlic
• 0.5 cup shallot
• 2 Tbsp (25 g) olive oil
• some salt
• some pepper
• 1 cup (200 g) orzo
• 1 Tbsp (12 g) olive oil
• 1.5 cups vegetable broth
• 2 Tbsp (25 g) olive oil
• 1 Tbsp (14 g) lemon juice
• 0.5 tsp salt
• 0.25 tsp pepper
• 0.5 cup (57 g) crumbled feta
• 0.33 cup (47 g) pine nuts
• some basil

Cookware¶

• 1 roasting pan

Instructions¶

Step 1¶

Preheat oven to 350°F, and toast pine nuts for 6 to 7 minutes. Set aside to cool.

Step 2¶

Turn up oven to 425°F. Place sliced cremini mushrooms, bell peppers, asparagus, cherry tomatoes, garlic, and shallot on a roasting pan.

Step 3¶

Sprinkle with 2 Tbsp olive oil, and salt, and pepper. Roast at 425°F for 35 to 40 minutes, rotating pan halfway through.

Step 4¶

To cook orzo, sauté 1 Tbsp olive oil until shimmering. Add orzo and stir, coating thoroughly. Stir occasionally for about 3 minutes or until golden.

Step 5¶

Add Vegetable Broth. Bring to a simmer, turn down heat to low, cover and cook for 15 minutes. Remove from heat. Cover and set aside.

Step 6¶

To make dressing, add olive oil, lemon juice, salt and pepper and mix until emulsified.

Step 7¶

Mix together vegetables, orzo, dressing, crumbled feta, and pine nuts. Garnish with basil or parsley, if desired.

Source¶

• Recipe Box