Today’s Earth Day and I’m excited to participate in a fun blogger challenge. In honor of today, a group of bloggers is sharing vegetarian recipes and/or sustainable food. My kids have been on a little boycott of all vegetables. Not sure why now, but I’m starting to work on them again. I’m looking forward to seeing what everyone shares today! Make sure you check out everyone’s recipes below.
I really enjoyed this orzo salad. You can eat in hot, room temperature or cold. I tried it all three ways and preferred it at room temperature. It was easy to make and you can easily switch out any of the veggies to use what you have on hand. The original recipe called for pine nuts and feta, but I omitted those.
1 1/2 cups mushrooms, sliced
1 cup diced peppers
1 lb asparagus, cut into 1″ pieces
12 oz cherry tomatoes cut in half
2 tsp garlic, minced
1/2 cup shallot, chopped
3 Tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 cup orzo
1 1/2 cup vegetable stock
chopped fresh parsley for garnish
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp fresh ground black pepper
Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Place all the vegetables in a large bowl and drizzle with 2 tablespoons of olive oil. Mix to coat and season with salt and pepper. Divide the vegetables between the two pans. Roast for 35 to 40 minutes or until cooked.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the orzo and stir. Stir the orzo occasionally for three minutes or until it is toasted and golden brown. Carefully add the vegetable broth. Bring to a simmer and reduce heat to low. Cover and cook for about 15 minutes or until the all the broth has been absorbed. Remove from heat and set aside to cool.
Combine all the dressing ingredients in a small bowl. Whisk until emulsified. Toss the roasted vegetables and cooked orzo in a large bowl. Drizzle with the dressing and toss to combine. Garnish with parsley and serve.
Vegetarian and/or Sustainable Food Recipes
by Food Blogging Friends –
For a Small Planet
Hosted By The Baking Fairy and Palatable Pastime
- BBQ Grilled Shrimp by Cindy’s Recipes and Writings
- Blackened Salmon Tacos with Mango Salsa by The Beard and The Baker
- Curried Root Vegetable Casserole by The Flexitarian
- Easy Vegan Brownies by Triple Chocolate Kitchen
- Homemade Vegetable Broth by Simple and Savory
- Kali Dal – Beluga Lentils by Sneha’s Recipe
- Lemon Garlic Orzo with Roasted Vegetables by Join Us, Pull up a Chair
- Quick Pickled Vegetables by A Day in the Life on the Farm
- Sourdough Bread Salad by Home Sweet Homestead
- Vegan Deviled Eggs by Palatable Pastime
Source: Vanilla and Bean: Sweet and Savory Creations
12 thoughts on “Lemon Garlic Orzo with Roasted Vegetables”
Oh I remember well the struggle I had, with getting my kids to eat veggies when they were younger. I finally resorted to chopping them up really tiny, and hiding them in things like meatballs or sauces. Now that they’re adults they love almost all vegetables. I can just imagine the depth of flavor roasting the veggies gave this dish.
A perfect Meatless Monday meal.
This looks really good, I love all of the veggies you have in there!
A great side dish to serve hot or cold!
I absolutely LOVE roasted vegetables! This orzo salad sounds scrumptious and so easy. I’ll be pinning this one for sure! Thanks for participating in our Earth Day event! ❤️
I absolutely love roasted vegetables! This orzo salad looks so tasty and easy. I’ll definitely be pinning this one! Thanks for participating in our Earth Day event! ❤️
Seriously, lemon and orzo are two of my FAVORITE things. This looks amazing.
Looks healthy and delicious!