Lemon Garlic Roasted Veggie Orzo


  • 1/3 cup roasted pepitas
  • 1 large bell pepper chopped
  • 1 lb asparagus sliced into 1" sections
  • 1 C cherry tomatoes
  • 3 cloves minced garlic
  • 1/2 C diced shallots
  • 1 C orzo
  • 1 1/2 C vegetable broth
  • 1/2 C garlic and herb feta
  • salt and pepper to taste
  • 4 tbsp olive oil


  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste


  1. In a large mixing bowl, combine all your chopped veggies with 2 tbsp olive oil, salt and pepper. Spread on a large baking sheet (making sure there is no overlapping) and roast at 425 for 40 minutes. A little charring is good. 
  2. In a large skillet heat 2 tbsp olive oil. Add your orzo and cook till slightly golden brown (about 3 minutes). Carefully add your veggie broth and bring to a boil. Reduce heat and simmer for 15 minutes or until the broth is absorbed. Set aside.  
  3. Mix up your olive oil, lemon juice and salt and pepper to add to the final product.  
  4. Once your veggies are done, toss them with the orzo and dressing.  
  5. Serve with your choice of protein. Sprinkle the finished product with your roasted pepitas and feta.  

*This dish makes for wonderful leftovers. It can be used as a side with almost any meal or served chilled as a salad.