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.
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.