Lemon Orzo with Roasted Vegetables
sandravalvassori.com
This Lemon Orzo with Roasted Vegetables has everything that's great about summer. Brimming with all of the summer vegetables and a tangy lemon dressing, it's light yet chalk-full of flavor. It makes a large batch, perfect for potlucks, picnics, meal prep, or other gatherings.
Servings: 6 -8
Ingredients
For the orzo and veggies
- 1/3 cup pine nuts optional (*see notes)
- 2 medium zucchini, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 12 oz 340g cherry tomatoes, halved if large
- 6-8 radishes halved or quartered
- 8 oz. green beans trimmed and cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound orzo pasta, or other small shaped pasta
- 6 ounces feta cheese, crumbled
- 4 Tablespoons chopped basil, plus more for garnish
- 2-3 Tablespoons chopped parsley, plus more for garnish
- 2-3 Tablespoons chopped chives, plus more for garnish
For the dressing
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- pinch of salt and ground black pepper
Instructions
- Preheat oven to 425ºF. Line two sheet pans with parchment paper.
- If using, spread the pine nuts in an even layer on another small sheet pan. Place in the preheated oven and cook for about 4-5 minutes. Set a timer so they don't burn!
- Pile the zucchini, bell peppers, onion, cherry tomatoes, radishes, green beans and minced garlic on one of the prepared baking sheets. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat really well.
- Transfer half of the seasoned veggies to the other prepared baking sheet and spread them all out into a single layer. Place both sheet pans in the oven and roast for about 20-25 minutes, or until veggies are starting to char in some places. For best results, rotate pans halfway through cooking.
- While the veggies are roasting, bring a pot of generously salted water to a boil. Add orzo and cook following the package instructions, or until orzo is al dente. Drain and add to a large serving bowl.
- Make the dressing: In a small bowl or jar, whisk the olive oil, lemon juice, and a pinch of salt and pepper until emulsified.
- To assemble the dish, add the roasted veggies to the orzo along with the chopped basil, parsley, and chives, half of the feta, half of the pine nuts and all of the dressing. Toss gently to combine. Taste and adjust seasoning, if needed.
- When ready to serve, transfer to a large serving bowl or platter, garnish with more herbs, the remaining feta, and the remaining pine nuts.
Notes
*Pine nuts: You can omit the pine nuts or use slivered almonds, if you wish.
- Cut the vegetables into roughly the same bite-sized pieces. This ensures the veggies will cook more evenly.
- Don't crowd the vegetables. This recipe should include as many veggies as possible so make sure not to crowd them all on one sheet pan. Always use two or they will steam instead of roast and caramelize.
- Make-Ahead: This lemon orzo with roasted vegetables is a great dish to make ahead. Prepare the dressing up to 2 days ahead and keep refrigerated. Assemble the salad with just half of the dressing and without the garnishes. Refrigerate for up to 2 days. When ready to serve, add remaining dressing and garnishes. Serve cold or at room temperature.
- Store: Leftovers can be stored in an airtight container for up to 4 days refrigerated. If it dries out, drizzle with a little more oil and lemon juice.