---
comments: true
tags:
  - mediterranean
---
# :rice: Lemon Garlic Orzo with Roasted Veggies

![Lemon Garlic Orzo with Roasted Veggies](../assets/images/lemon-garlic-orzo-with-roasted-veggies.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 1.08 hours |

## :salt: Ingredients

- :mushroom: 1.5 cups cremini mushrooms
- :bell_pepper: 1 cup bell peppers
- :leafy_green: 1 lb asparagus
- :tomato: 12 oz cherry tomatoes
- :garlic: 2 tsp garlic
- :onion: 0.5 cup shallot
- :olive: 2 Tbsp olive oil
- :salt: some salt
- :salt: some pepper
- :rice: 1 cup orzo
- :olive: 1 Tbsp olive oil
- :stew: 1.5 cups [vegetable broth][1]
- :olive: 2 Tbsp olive oil
- :lemon: 1 Tbsp lemon juice
- :salt: 0.5 tsp salt
- :salt: 0.25 tsp pepper
- :cheese_wedge: 0.5 cup crumbled feta
- :chestnut: 0.33 cup pine nuts
- :herb: some basil

## :cooking: Cookware

- 1 roasting pan

## :pencil: 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.

[1]: <../ingredients/vegetable-broth.md>