Deconstructed Lemon Garlic Orzo Bowl

This Deconstructed Lemon Garlic Orzo Bowl is a vibrant celebration of fresh, bright flavors and nourishing ingredients. Creamy burrata pairs perfectly with fluffy lemon-kissed orzo and a colorful medley of roasted vegetables, creating a bowl that’s as pleasing to the eye as it is to the palate.

Designed with simplicity and elegance in mind, this bowl balances zesty citrus, aromatic herbs, and tender roasted veggies for a wholesome, satisfying meal that works beautifully for lunch or dinner any day.

Ingredients

• Orzo pasta: Small, rice-shaped pasta that cooks to a tender, slightly chewy texture, serving as the base for the bowl.
• Vegetable broth: Used to cook the orzo, infusing it with savory depth without overpowering other flavors.
• Garlic cloves, minced: Fresh garlic adds aromatic pungency and warmth to the orzo.
• Lemon, zested and juiced: Provides bright citrus notes and freshness to both the orzo and vinaigrette.
• Cherry tomatoes, halved: Roasted to bring out their natural sweetness and juicy bursts of flavor.
• Zucchini, sliced into half-moons: Tender roasted zucchini offers a mild, slightly sweet bite.
• Yellow bell pepper, chopped: Adds vibrant color and sweet crunch once roasted.
• Red onion, sliced: Roasting softens and caramelizes onions, adding a subtle sweetness.
• Olive oil: Divided for roasting vegetables and sautéing garlic, it adds fruitiness and richness.
• Dried oregano: Earthy herb seasoning that complements the Mediterranean flavors in the dish.
• Salt and black pepper: Essential seasonings to enhance natural flavors of all ingredients.
• Burrata cheese: Creamy, fresh cheese torn over the bowl to add luscious texture and richness.
• Fresh parsley, chopped: Adds herbaceous brightness to the vinaigrette and finished dish.
• Fresh basil, chopped: Aromatic herb contributing sweet, peppery notes to the dressing.
• Red wine vinegar: Balances the lemon’s acidity with mild tang in the herb vinaigrette.

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss cherry tomatoes, sliced zucchini, chopped yellow bell pepper, and sliced red onion with 1 tablespoon of olive oil, dried oregano, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until the vegetables are tender and slightly charred. Roasting deepens their natural sweetness and adds complex flavor and texture to the bowl.

Cook the Orzo

While the vegetables roast, bring vegetable broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain any excess liquid carefully. Using broth instead of water infuses the orzo with subtle savory notes, enhancing the flavor base of the dish.

Sauté Garlic and Flavor the Orzo

In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned to avoid bitterness. Stir the garlic and olive oil mixture into the cooked orzo along with lemon zest and half of the lemon juice. Season with salt and black pepper to taste. This step layers in bright citrus and aromatic garlic for a lively, flavorful base.

Prepare the Herb Vinaigrette

In a small bowl, whisk together red wine vinegar, the remaining lemon juice, chopped fresh parsley, chopped fresh basil, and a pinch of salt. This vinaigrette adds a zesty, herbaceous dressing that perfectly complements the richness of the orzo and creaminess of burrata.

Assemble the Bowl

Divide the lemon garlic orzo among serving bowls. Top with the warm roasted vegetables. Tear the burrata into chunks and place generously over the vegetables. Finally, drizzle the herb vinaigrette over the top and serve immediately to enjoy the balance of creamy, tangy, and fresh flavors in every bite.

Storage Tips

Store leftover components separately, especially burrata, to maintain texture and flavor. Refrigerate orzo and roasted vegetables in airtight containers for up to 3 days. Burrata is best enjoyed fresh and should be consumed within a day.

Serving Suggestions

Serve this bowl as a satisfying vegetarian lunch or light dinner. Pair with crusty bread or a simple green salad for a balanced meal. Garnish with extra fresh herbs or a squeeze of lemon for added brightness.

FAQs

Can I use other pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells can be used, but cooking times and liquid ratios may vary.

How do I store leftover burrata?

Burrata is best fresh but can be stored in the fridge wrapped tightly for up to one day. It’s best consumed soon after opening.

Can I make this recipe vegan?

To make it vegan, substitute burrata with a plant-based cheese or omit it and add toasted nuts for richness.

Can I prepare the roasted vegetables ahead of time?

Yes, roasted vegetables can be made a day ahead and reheated gently before assembling the bowl.

What variations can I try for dressing?

Try swapping red wine vinegar for white balsamic or adding a teaspoon of honey to balance acidity.

Is this recipe gluten-free?

Traditional orzo contains gluten. Substitute with gluten-free pasta alternatives to make the dish gluten-free.

Can I serve this dish warm or cold?

This bowl is best served warm or at room temperature to enjoy the full flavors and textures.

Lemon Garlic Orzo Bowl

This vibrant bowl features lemon-garlic orzo paired with roasted vegetables and creamy burrata, all enhanced by a zesty herb vinaigrette for a fresh, satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, vegetarian

Cuisine Mediterranean

Servings 4 people

Calories 450 kcal

Equipment

• 1 oven preheated to 400°F
• 1 baking sheet
• 1 saucepan
• 1 small skillet
• 1 whisk

Ingredients

  

• 1 cup orzo pasta
• 2 cups vegetable broth
• 3 cloves garlic minced
• 1 lemon zested and juiced
• 2 cups cherry tomatoes halved
• 1 zucchini sliced into half-moons
• 1 yellow bell pepper chopped
• 1 red onion sliced
• 2 tablespoons olive oil divided
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 ball burrata cheese
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh basil chopped
• 1 tablespoon red wine vinegar

Instructions

 

• Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, bell pepper, and red onion with 1 tablespoon olive oil, oregano, salt, and pepper.
• Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
• Bring vegetable broth to a boil in a saucepan. Add orzo and cook according to package instructions until al dente, about 8-10 minutes, then drain any excess liquid.
• Heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
• Stir garlic, lemon zest, and half the lemon juice into the cooked orzo. Season with salt and pepper.
• Whisk together red wine vinegar, remaining lemon juice, fresh parsley, basil, and a pinch of salt to prepare the herb vinaigrette.
• Divide lemon garlic orzo among bowls. Top with roasted vegetables and torn pieces of burrata cheese.
• Drizzle herb vinaigrette over the bowls and serve immediately.

Notes

• Customize seasonings to taste.
• Use fresh herbs for best flavor.
• Store leftovers refrigerated and consume within 2 days.
• Can substitute burrata with fresh mozzarella.