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🍚 Lemon Garlic Orzo with Roasted Veggies

Lemon Garlic Orzo with Roasted Veggies

🍽 Serves ⏲ Total Time
4 1.08 hours

🧂 Ingredients

  • 🍄 1.5 cups cremini mushrooms
  • 🫑 1 cup bell peppers
  • 🥬 1 lb asparagus
  • 🍅 12 oz cherry tomatoes
  • 🧄 2 tsp garlic
  • 🧅 0.5 cup shallot
  • 🫒 2 Tbsp olive oil
  • 🧂 some salt
  • 🧂 some pepper
  • 🍚 1 cup orzo
  • 🫒 1 Tbsp olive oil
  • 🍲 1.5 cups vegetable broth
  • 🫒 2 Tbsp olive oil
  • 🍋 1 Tbsp lemon juice
  • 🧂 0.5 tsp salt
  • 🧂 0.25 tsp pepper
  • 🧀 0.5 cup crumbled feta
  • 🌰 0.33 cup 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

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