Best 3 Easy Lemony Orzo With Roasted Vegetables And Feta Recipes
Indulge in a delightful culinary journey with this vibrant and flavorful Easy Lemony Orzo with Roasted Vegetables and Feta. This delectable dish combines the tangy brightness of lemon with the wholesome goodness of orzo pasta, creating a symphony of flavors that will tantalize your taste buds.
Roasted vegetables, with their caramelized edges and smoky aroma, add a delightful dimension of texture and sweetness, while crumbled feta cheese provides a salty, creamy contrast. This versatile recipe offers three variations to cater to different dietary preferences and tastes.
For a classic vegetarian delight, the original recipe showcases the harmonious blend of orzo, roasted vegetables, and feta. Craving something a bit more substantial? Opt for the chicken variation, where tender pieces of chicken are marinated in a zesty lemon-herb mixture and grilled to perfection.
If you're following a plant-based diet, the tofu variation provides a satisfying alternative. Marinated tofu absorbs the zesty flavors of lemon and herbs, creating a delicious and protein-packed addition to the dish.
No matter which variation you choose, this Easy Lemony Orzo with Roasted Vegetables and Feta is sure to be a hit. Its vibrant colors, enticing aromas, and burst of flavors will make it a favorite for both vegetarians and meat-lovers alike. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
ROASTED VEGETABLES WITH FETA AND ORZO
Make and share this Roasted Vegetables With Feta and Orzo recipe from Food.com.
Provided by Christines Yellow K
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Chop vegetables and place in baking sheet. Peel garlic cloves and add (unchopped) to vegetables. Coat with 4 tablespoons olive oil and season liberally with salt and pepper.
- Roast vegetables for approximately 20 to 25 minutes, or until tender.
- While vegetables are roasting, bring large pot of salted water to boil over high heat and add orzo. Cook for approximately 10 minutes (or according to box directions).
- When vegetables are roasted, remove garlic cloves and set aside.
- Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables.
- In small bowl, whisk together remaining olive oil and vinegar. Add in roasted garlic cloves and mash with a fork. Whisk again to combine. Set aside. You may not need all of the dressing.
- Add diced feta cheese and chopped parsley to orzo and vegetable mixture. (Feta will melt slightly) Toss to combine and add in balsamic vinagrette. Salt and pepper to taste.
- Serve warm or cold. (I prefer warm!).
Nutrition Facts : Calories 447.9, Fat 21.1, SaturatedFat 6.6, Cholesterol 26.8, Sodium 349.9, Carbohydrate 51.5, Fiber 3.6, Sugar 7.2, Protein 13.5
Tips:
- Use a variety of vegetables. This will add flavor and color to your dish. Some good options include broccoli, zucchini, bell peppers, and carrots.
- Roast the vegetables until they are slightly charred. This will give them a smoky flavor and make them more tender.
- Use a good quality feta cheese. This will make a big difference in the flavor of your dish.
- Don't overcook the orzo. It should be cooked al dente, or slightly firm to the bite.
- Serve the dish immediately. This will ensure that the vegetables are still warm and the orzo is still al dente.
Conclusion:
This easy lemon orzo with roasted vegetables and feta is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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