Lemon Garlic Orzo with Roasted Vegetables

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This recipe for lemon garlic orzo with roasted vegetables is a perfectly easy and healthy side dish or meal all by itself. Packed with great flavor, texture, and plenty of nutrients, this is one side dish that is sure to please everyone at the dinner table.

large black speckled bowl of orzo topped with cheese and parsley

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Lemon Garlic Orzo with Roasted Vegetables
Ingredients
Handy Kitchen Tools
How to Make Lemon Garlic Orzo
Frequently Asked Questions
Mor Easy Side Dish Recipes
📖 Recipe

Lemon Garlic Orzo with Roasted Vegetables

Whether you want a vegetarian meal option or a tasty side dish, this orzo with vegetables is a great choice. Fresh vegetables are roasted to bring out the flavor and paired with orzo pasta and a bit of creamy cheese. Whether you add goat cheese or feta is up to you, but the result will be amazing either way.

If you find you enjoy a nice pasta dish like this, you may want to check out this Meditteranean pasta salad recipe as well as this cold Italian pasta salad idea. Both are tasty sides that could also be used as a meal by themselves.

blue platter of orzo loaded with roasted vegetables

Ingredients

⅔ cup sliced almonds (64 g)
4 ounces button mushrooms (116 g)
½ green bell pepper
¼ red bell pepper
¼ yellow bell pepper
1 medium zucchini
12 ounces cherry tomatoes (340g)
2 teaspoons minced garlic
1 shallot
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
8 ounces orzo (226 g)
1 ½ cups broth (355 g)
4 ounces garlic herb feta cheese (114 g)

For Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper

Optional Garnish

Chopped fresh parsley

image looking down on two white bowls of orzo with vegetables

Handy Kitchen Tools

red and black stockpot filled with orzo and vegetables on grey table

How to Make Lemon Garlic Orzo

Line a baking sheet with parchment paper, then preheat the oven to 350°F/175°C.

Begin by toasting the almonds. You can use whole raw or slivered almonds for this, depending upon your preferences. Spread the almonds onto the prepared baking sheet in an even layer and roast for 6 to 7 minutes. Set them aside and put fresh parchment paper onto the baking sheet for use again.

toasted almonds on parchment lined baking sheet

After removing the almonds from the oven, go ahead and increase the oven temperature to 425°/220°C. If you think you will need two baking sheets for roasting the vegetables, go ahead and line a second one with parchment paper at this point.

Prepare the vegetables by washing then cutting them into bite-sized pieces. Slice the zucchini (can be peeled if you prefer), then the bell peppers, mushrooms, shallot, and tomatoes. Slice or mince the garlic cloves.

tomato and mushroom on top of bowl of vegetables

In a large bowl, toss all of the vegetables with salt, black pepper, and 2 tablespoons of olive oil.

stainless steel bowl of vegetables with blue spoon in them

Then, spread the vegetables evenly over 1 to 2 baking sheets and roast for 15 minutes.

spoon scooping vegetables onto baking sheet

Rotate the baking sheets and/or stir the vegetables. Then continue cooking for another 15 minutes until they are softened and beginning to brown.

In a stockpot or deep skillet, heat 1 tablespoon of olive oil over medium heat then add in the orzo and cook it, stirring regularly, until just golden in color.

orzo pasta being poured into black and red stockpot

To the pasta, add the chicken broth, then bring it to a simmer with small bubbles popping on the surface.

Now, cover the skillet or pot with a lid, and let the orzo cook for 10 to 15 minutes or until the liquid is mostly gone. I do recommend checking and stirring every 5 minutes.

Once the orzo and the vegetables are cooked, you will set them aside and whip up the lemon dressing. Simply whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl. You can add fresh herbs or even additional dried herbs like oregano, basil, or similar.

mixing oil and lemon juie in small glass bowl

Now, toss the orzo, cooked vegetables, roasted almonds, and dressing together until nicely coated.

glass bowl of broth being poured into red stockpot with orzo and vegetables

Sprinkle the top with the garlic herb feta before serving.

This orzo can be served both hot or cold. You can also add fresh chopped parsley over the top if desired.

fork of pasta over top of blue platter of pasta and vegetables

Frequently Asked Questions

Is Orzo a Pasta or a Grain?

Orzo is a type of pasta that is shaped like a grain of rice. It’s a versatile ingredient that can be used in many different dishes. In this recipe, we’re using it as the base for our roasted vegetable dish. Made from wheat, orzo is a good source of complex carbohydrates. It’s also a blank canvas, meaning it takes on the flavors of whatever you’re cooking it with.

Is Orzo Healthier Than Rice?

Orzo has a similar nutritional value to rice. Both are good sources of complex carbohydrates. However, orzo is slightly higher in protein than rice. It also has a lower glycemic index, which means it won’t cause your blood sugar to spike as much as rice can.

You will need to take note that orzo is higher in calories than rice so it depends on what your dietary needs are whether it would be a healthy addition to your meal plan.

How Long Should I Cook Orzo?

The orzo should be cooked until it is al dente or tender but still firm to the bite. This usually takes about 10 to 15 minutes. How long it takes from start to finish will depend on how long it takes for your water to boil, as well as how much liquid you are cooking the pasta in. Make sure to check the orzo for around 10 minutes to make sure it is not overdone.

What Vegetables Should I Roast with Orzo?

This Lemon Garlic Orzo with Roasted Vegetables is so versatile you can use just about any vegetable with it. I am using tomatoes, bell pepper, shallot, zucchini, mushrooms, and garlic. You can use whatever veggies you like since it is so easy to swap them out with what you have on hand.

Other options that would work great are broccoli, asparagus, cauliflower, carrots, celery, or even snow peas or fresh green beans.

white bowl of orzo with vegetables on gray tablecloth

Mor Easy Side Dish Recipes

If you like the idea of a simple but flavorful side dish like this orzo, then you will love some of our other tasty recipes. Below are a few more favorites for you to bookmark, print the recipes out, or just pin to Pinterest so they are easy to find when you are ready to cook them.

📖 Recipe

Yield: 12

Lemon Garlic Orzo with Roasted Vegetables

A delicious combination of lemon, garlic, and orzo pasta with roasted vegetables makes for the perfect side dish or vegetarian meal!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

For Orzo and Vegetables

⅓ cup sliced almonds (64 g)
4 ounces button mushrooms (116 g), chopped
½ green bell pepper, chopped
¼ red bell pepper, chopped
¼ yellow bell pepper, chopped
1 medium zucchini, chopped
12 ounces cherry tomatoes (340g), halved
2 teaspoons minced garlic
1 shallot
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
8 ounces orzo (226 g)
1 ½ cups broth (355 g)
4 ounces garlic herb feta cheese (114 g), crumbled

For Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper

Optional Garnish

Fresh chopped parsley

Instructions

Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper. Spread the almonds evenly over the baking sheet and roast for 6 to 7 minutes, then remove them from the oven and set them aside.
Increase the oven temperature to 425°/220°C and put fresh parchment paper onto the baking sheet. You may need to prepare two baking sheets for the number of vegetables added.
Prepare the vegetables by cutting them into bite-sized pieces. Then toss in a bowl with olive oil, salt, and black pepper.
Spread the vegetables evenly over the lined baking sheets.
Roast the vegetables for 15 minutes then stir and rotate the pans. Continue cooking for another 15 minutes or until the vegetables are softened and beginning to brown on the edges.
In a deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the orzo to the pan and cook for 3 minutes, stirring regularly until golden.
To the skillet, add the broth and bring the mixture to a simmer.
Reduce the heat to low, then cover the skillet with a lid and cook for 15 minutes, stirring occasionally, until the bulk of the liquid has been absorbed.
While the orzo is cooking, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
Once the orzo is cooked, add in the roasted vegetables, dressing, almonds, and finally the feta cheese.
Sprinkle with fresh parsley before serving.