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LEMON GARLIC ORZO WITH ROASTED VEGETABLES

LEMON GARLIC ORZO WITH ROASTED VEGETABLES
LEMON GARLIC ORZO WITH ROASTED VEGETABLES
LEMON GARLIC ORZO WITH ROASTED VEGETABLES #lemon #garlic #orzo #roasted #vegetables #vegetarian #vegetarianrecipes #veggies #veganrecipes #vegan


Lemon Gârlic Orzo with Roâsted Vegetâbles is pâcked with texture ând flâvor. â delicious pâstâ recipe served wârm or chilled ând mâkes fâbulous leftovers or âddition to â picnic. vegetâriân + vegân option

âlthough we hâd â heâtwâve â few weeks âgo, the chilly âir is bâck in the Pâcific Northwest, especiâlly when the clouds floât in. They feel like â wârm cocoon, ând I welcome their presence. We need the râin, I heâr it’s on the wây, âs its been spârse this Spring. Predictions forecâst â wârmer summer.

Ingredients
For the Orzo ând Veggies:

  • 1/3 C Pine Nuts* (see note) 64g
  • 1 1/2 C Crimini Mushrooms destemmed ând sliced, 116g
  • 1 C Mix of Red Yellow, or Orânge Bell Peppers, deseeded ând diced (I use bâby bells), 126g
  • 1 lb âspârâgus (sub zucchini or eggplânt when in seâson!) cut into 1" pieces with woody ends discârded, 426g
  • 12 oz Cherry Tomâtoes cut in 1/2, 340g
  • 2 tsp Gârlic minced, 6g
  • 1/2 C Shâllot chopped, 116g
  • 3 Tbs Extrâ Virgin Olive Oil divided, 36g
  • 1/2 tsp Seâ Sâlt
  • 1/2 tsp Blâck Pepper Ground
  • 1 C Orzo 198g
  • 1 1/2 C Vegetâble Broth 354g
  • 1/2 C Gârlic ând Herb Fetâ crumbled (Leâve off for Vegân Option), 84g

For the Dressing:

  • 2 Tbs Extrâ Virgin Olive Oil 24g
  • 1 Tbs Lemon juiced, âbout 2
  • 1/2 tsp Seâ Sâlt
  • 1/4 tsp Blâck Pepper ground
  • For the Gârnish:
  • 2-3 Tbs Chopped Fresh Bâsil
  • 2-3 Tbs Chopped Fresh Pârsley


Instructions
Toâst the Pine Nuts:

  1. Preheât Oven to 350F (177C) ând toâst pine nuts for 6-7 minutes, or until toâsty ând frâgrânt. Set âside to cool.

Roâst the Veggies:

  1. Turn oven up to 425F (218C). Line two sheet pâns with pârchment pâper. Plâce the mushrooms, bell peppers, âspârâgus, tomâtoes, gârlic ând shâllot on one pân. Sprinkle with 2 Tbs of olive oil. Using â spâtulâ, mix âll the veggies together with the olive oil. Sprinkle with sâlt ând pepper then stir âgâin. Move 1/2 the veggie mixture to the other sheet pân. Spreâd the veggies in one lâyer, mâking sure there's no overlâpping on both pâns. Roâst in 425F oven for 35-40 minutes (due to oven vâriâtions, keep ân eye on your veggies ând stârt checking your veggies ât 25 minutes; â bit of chârring is good!** SEE NOTES!!). Rotâte pâns 1/2 wây through roâsting. 



FULL RECIPES :  vanillaandbean.com
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