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roasted veggie orzo salad!!

Custom Keto Diet

Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. A delicious and easy orzo pasta recipe served warm or chilled and makes fabulous leftovers too! This recipe is vegetarian and easily vegan.

With spring in bloom, so are our favorite fruits and veggies. I took a drive out to one of the farms yesterday, not only because I’m anxious to get my hands on fresh strawberries but the freshest asparagus I can find for this recipe.




1/3 cup pine nuts, toasted
1 1/2 cups crimini mushrooms, sliced
1 red bell pepper, seeds removed, cut into squares
1 yellow bell pepper, seeds removed, cut into squares
1 bunch asparagus, ends removed, chopped into 1-inch pieces
2 zucchini, diced
1 (12 oz.) package cherry tomatoes, halved
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper, to taste
1 cup orzo
1 1/2 cups vegetable or low-sodium chicken broth
2/3 cup feta cheese, crumbled


2 tablespoons extra-virgin olive oil
1/3 cup freshly-squeezed lemon juice
1 teaspoon Italian seasoning
Kosher salt and freshly ground pepper, to taste

Field Dogs 300 x 600



Preheat oven to 425º F and line 2 baking sheets with parchment paper.
In a large bowl, combine mushrooms, bell peppers, asparagus, zucchini, tomatoes and garlic, then season with salt and pepper, and coat with 2 tablespoons olive oil.
Toss together until evenly coated, then divide the veggies between lined baking sheets.
Place baking sheets in oven and roast for 35-40 minutes, start checking at 20 minutes, tossing and rotating pans halfway through.
Remove from oven and set aside.
While vegetables roast, heat remaining 1 tablespoon olive oil in a large pan or skillet over medium heat and toast orzo for 2-3 minutes, or until golden.
Stir in vegetable broth and bring to a boil. Reduce heat to low, then cover and cook for 15 minutes, or until liquid has been absorbed. Remove from heat and set aside.
In a medium bowl, whisk together olive oil, lemon juice, Italian seasoning, salt and pepper.
Add roasted veggies and orzo to a serving bowl or skillet, pour dressing on top and toss to combine.
Serve hot, with feta cheese and pine nuts on top and enjoy!

Recipe adapted from Vanilla and Bean

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