Home ยป Lemon Garlic Orzo with Roasted Vegetables

Lemon Garlic Orzo with Roasted Vegetables

This week is bananas. B-A-N-A-N-A-S. Currently I am post-workout, kids are self-occupying for a moment, I have Malbec in hand, and dinner is reheating in the microwave. I couldn’t pull off dinner tonight (#sosleepy) but fortunately, my fridge is stuffed with leftovers – my favorite kind of problem.

I’ve been in my position for nearly a year and was fortunate enough {insert sarcasm} to be randomly selected for an audit from the Michigan Department of Health and Human Services. Like I said – WINE.

I was handed a diabetes program that was in good shape, unlike situations of the past. But it was still quite the process to get prepared for the audit and some lost hours of sleep leading up to it. Just the word “audit” sounds scary enough to cause some sleeplessness. Unfortunately.

The auditor was very nice and we clicked. Probably because she was a dietitian and dietitians are awesome if you want a completely biased opinion 😉 We had a 90-minute lunch just chatting away about all things diabetes – legislature, health care reform, reimbursement, program management, you name it. The conversation was thoroughly enjoyable. It is at this point that you can rightfully judge my level of total nerdiness.

At the end of the day, we reviewed her findings which were minimal and inconsequential in the grand scheme of things. I get to sit back and wait for the officially “letter” (eye roll), but I can check that big to-do off the list.

My wine tastes all the sweeter with some success. Even these 8-day-old leftovers are hitting the spot. I mean, Lemon Garlic Orzo with Roasted Vegetables – it’s worth risking it a bit. Pine nuts aren’t cheap and this meal is out of this world. Jump on this one before asparagus goes woody, tomatoes lack flavor, and bell peppers sky rocket in price…and just because, YUM! So, so good.

5.0 from 1 reviews
Lemon Garlic Orzo with Roasted Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 1⅔ cups each)
  • 3 bell peppers (color of preference), cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 1 lb asparagus, woody ends trimmed and cut into 3-inch pieces
  • 12 oz cherry tomatoes
  • 6 cloves garlic, minced
  • 3 Tbsp olive oil, divided
  • ½ tsp salt
  • ½ tsp black pepper
  • ⅓ cup pine nuts
  • 1 cup uncooked orzo
  • ½ cup dry white wine
  • 1 cup low-sodium vegetable broth
  • ½ cup feta, crumbled
  • ½ cup basil, chiffonade
  • ¼ cup olive oil
  • 3 Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Preheat oven to 425 degrees F. Line 2 sheets with parchment paper.
  2. Place bell peppers and onion on one baking sheet and asparagus and tomatoes on the second. Drizzle each with half the garlic, 1 tablespoons olive oil and ¼ teaspoon salt and pepper; toss well. Roast for 30-35 minutes; remove asparagus and tomatoes after 20 minutes.
  3. Meanwhile, place pine nuts in a large, dry skillet over medium-low heat. Toast until just fragrant; remove to a plate.
  4. Return skillet to stove, increase heat to medium-high, and add remaining 1 tablespoon olive oil. Once hot, add orzo and stir to coat in oil. Stir often until orzo is slightly toasted, about 3 minutes. Add the wine and cook 2-3 minutes or until liquid is absorbed. Add the vegetable broth and stir. Turn down the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  5. In a small bowl, whisk together the dressing ingredients until well-combined. Set aside.
  6. Once the liquid is absorbed into the orzo, add the roasted vegetables (and accumulated juices) and dressing; stir well. Top with feta and basil before serving.
Recipe slightly adapted from Vanilla and Bean
Nutrition Information
Serving size: 1⅔ cups Calories: 391 Fat: 22.7 Carbohydrates: 35.0 Sugar: 5.5 Sodium: 594 Fiber: 4.7 Protein: 10.0 Cholesterol: 5
Be well,

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  1. Jan Nelson
    July 28, 2017 / 9:42 pm

    8 day leftovers….really? And you had trouble with your mother’s leftovers. I’ll not suffer grief over my leftovers ever again. Period. XO MOM

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