This lemon garlic orzo with roasted veg is the kind of dish that feels effortless but still delivers loads of flavour. Roasted vegetables get beautifully caramelised in the oven while the orzo simmers on the hob, then everything’s brought together with a zingy garlic and lemon dressing that keeps things bright and fresh.
It’s completely meat-free, endlessly customisable, and works brilliantly warm or cold, which means it’s just as good for weeknight dinners as it is for next-day lunches. The orzo gives it that comfort factor, but the lemon and garlic keep it feeling light and lively. Whether you’re trying to eat more plants or just want a simple, feel-good bowl of something tasty, this one ticks the box.
If you’re into fresh, plant-packed meals like this, my Vibrant Vegan Buddha Bowl is another one to try…colourful, satisfying, and full of flavour.
🍴 Tools You’ll Need
Non-Stick Roasting Tray – A tray like this helps the veg roast evenly and caramelise without sticking.
Large Mixing Bowl – A bowl like this gives you plenty of space to toss the orzo, veg and dressing together.
Lemon Zester – Get every bit of flavour from your lemon with a zester like this one.
Storage Containers – Keep any leftover orzo fresh for lunch the next day with containers like these.
Lemon Garlic Orzo with Roasted Veg
Ingredients
For the veg:
- 1 courgette sliced into half-moons
- 1 red pepper sliced
- 1 red onion cut into wedges
- 1 tbsp olive oil
- Salt and pepper
For the orzo and dressing:
- 150 g orzo
- Zest and juice of 1 lemon
- 1 garlic clove finely grated or crushed
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley or basil
- Optional: a handful of rocket or spinach to stir through
- Optional: crumbled feta or toasted pine nuts to serve
Instructions
- Preheat your oven to 200°C (180°C fan).
- Toss the courgette, red pepper, and red onion with olive oil, salt, and pepper, then spread them out on a baking tray. A large non-stick tray like this helps the veg roast evenly without sticking and it’s easy to clean too.
- Roast for 20 to 25 minutes until the veg is tender and slightly caramelised at the edges.
- While the veg is roasting, cook the orzo in a pan of salted boiling water according to the packet instructions.
- Drain the orzo and rinse it briefly under cold water to stop it overcooking.
- In a large bowl, whisk together the lemon zest and juice, crushed garlic, olive oil, and a little salt and pepper. I mix everything together in a big bowl like this, plenty of room to toss without things spilling everywhere.
- Add the drained orzo and toss well so the dressing coats the pasta.
- Stir in the roasted vegetables and chopped parsley.
- If you like, fold in a handful of rocket or spinach while the orzo is still warm so it wilts slightly.
- Serve warm or at room temperature, with crumbled feta or toasted pine nuts on top if you fancy. If you want to save some orzo for lunch these containers are ideal
Top Tips for this Lemon Garlic Orzo with Roasted Veg
Don’t skip the lemon zest: It’s what really lifts the dish and adds a fresh, citrusy kick.
Cut the veg evenly so they roast at the same rate and caramelise nicely.
Rinse the orzo briefly after cooking to stop it going claggy, but don’t overdo it or it’ll lose the starch that helps the dressing stick.
Meal prep friendly: It keeps well for a couple of days and tastes great cold, so it’s perfect for lunches.