Creamy Lemon Orzo with Roasted Vegetables & Herbs
This is Mediterranean comfort food at its best: creamy without cream, lemony, herby, and full of roasted vegetables. It feels restaurant-quality but is easy at home
⏱ Time
Prep: 15 min
Cook: 25 min
Total: 40 min
🛒 Ingredients
Roasted Veggies
1 zucchini, sliced
1 red bell pepper, sliced
1 small red onion
1 cup cherry tomatoes
2½ tbsp olive oil
Salt & black pepper
Orzo
1½ cups orzo pasta
3 cups vegetable broth
2 garlic cloves, minced
Zest & juice of 1 lemon
¼ cup grated parmesan (optional)
Finish
¼ cup fresh parsley or basil
2 tbsp olive oil
Feta cheese (optional)
👩🍳 Instructions
1️⃣ Roast the Vegetables
1. Heat oven to 220°C
2. Toss veggies with olive oil, salt & pepper
3. Roast 25 minutes until caramelized
2️⃣ Cook Orzo
1. In a pan, sauté garlic in olive oil
2. Add orzo, toast 1 minute
3. Add broth, simmer 8–10 minutes until creamy
4. Stir in lemon zest, juice, parmesan
3️⃣ Combine & Serve
Fold roasted veggies into orzo
Finish with herbs, feta & olive oil
💡 Chef Tips
Orzo becomes creamy like risotto
Lemon makes it fresh, not heavy
Roast veggies until golden for flavor
🥗 Nutrition facts
Calories: 460
Protein: 14 g
Fiber: 6 g
Healthy fats from olive oil