Description
Savor the vibrant and refreshing flavors of Lemon Garlic Orzo with Roasted Vegetables, a delightful dish that combines the zesty brightness of lemon with the aromatic essence of garlic. Perfect for any occasion, this versatile recipe can be served as a light main course or a colorful side dish. The medley of roasted vegetables not only enhances the dish’s visual appeal but also adds layers of flavor that make every bite enjoyable. In just about 40 minutes, you can create a wholesome meal that’s both nutritious and satisfying, ideal for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss zucchini, red bell pepper, cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- In a medium pot, bring vegetable broth to a boil. Add orzo and cook according to package instructions (about 8-10 minutes). Drain and return to pot.
- In a small skillet, heat remaining olive oil over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
- Stir in sautéed garlic, lemon zest, and lemon juice into the cooked orzo. Add roasted vegetables and toss gently to combine.
- Serve warm garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg