Quick Lemon Herb Orzo with Grilled Veggies is a bright, Mediterranean-inspired dish that delivers fresh flavor, balanced texture, and efficient preparation. Tender orzo pasta is tossed with charred seasonal vegetables, fresh herbs, olive oil, and lemon for a light yet satisfying meal.
This recipe functions equally well as a vegetarian main course or as a side dish for grilled chicken, seafood, or lamb. The key lies in proper vegetable charring and precise seasoning to maintain freshness without overpowering the citrus profile.
Why This Recipe Works
- Orzo cooks quickly (8–10 minutes)
- Grilling concentrates vegetable flavor
- Lemon acidity balances olive oil richness
- Fresh herbs add aromatic lift
- Minimal ingredients, maximum flavor clarity
Key Ingredient Spotlight
Orzo is a small, rice-shaped pasta that cooks rapidly and absorbs dressing effectively, making it ideal for warm salads and grain-style dishes.
Ingredients (Serves 4–6)
Orzo Base
- 1 ½ cups dry orzo
- 1 tablespoon olive oil
- 1 teaspoon salt (for pasta water)
Grilled Vegetables
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 red onion, thick slices
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Lemon Herb Dressing
- 3 tablespoons extra-virgin olive oil
- Zest of 1 lemon
- 2–3 tablespoons fresh lemon juice
- 1 clove garlic, finely minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
Optional additions:
- ¼ cup crumbled feta cheese
- ¼ cup toasted pine nuts
Step-by-Step Instructions
1. Cook the Orzo
Bring a pot of salted water to a boil.
Add orzo and cook according to package instructions (typically 8–10 minutes) until al dente.
Drain and toss with 1 tablespoon olive oil to prevent sticking.
Set aside.
2. Grill the Vegetables
Preheat grill or grill pan to medium-high.
Toss vegetables with olive oil, salt, and pepper.
Grill 3–5 minutes per side until tender with light char marks.
Cherry tomatoes can be grilled in a grill basket or skewered.
Remove and chop into bite-sized pieces.
3. Prepare Lemon Herb Dressing
In a small bowl, whisk together:
- Olive oil
- Lemon zest
- Lemon juice
- Garlic
- Fresh herbs
- Salt and pepper
Taste and adjust acidity as needed.
4. Combine
In a large bowl, combine warm orzo and grilled vegetables.
Pour dressing over mixture and toss gently until evenly coated.
Add optional feta or pine nuts if desired.
5. Rest & Serve
Allow to rest 10–15 minutes for flavors to integrate.
Serve warm or at room temperature.
Texture & Flavor Profile
- Tender, slightly chewy orzo
- Smoky grilled vegetables
- Bright lemon acidity
- Fresh herbal notes
- Light olive oil richness
Professional Tips for Best Results
Salt Pasta Water Generously
Enhances baseline flavor.
Avoid Overcooking Orzo
Soft orzo loses structural integrity.
Grill at High Heat
Proper charring adds depth without overcooking vegetables.
Add Dressing While Orzo Is Warm
Improves absorption and flavor distribution.
Variations
Protein Additions
- Grilled chicken
- Shrimp
- Chickpeas
Mediterranean Style
Add olives and cucumber.
Creamy Version
Stir in 2 tablespoons Greek yogurt to dressing.
Vegan Version
Skip feta or use plant-based alternative.
Storage
- Refrigerate up to 4 days
- Best served within 24 hours
- Refresh with additional lemon juice before serving leftovers
Nutritional Snapshot (Approximate per serving)
- Calories: 320–380
- Carbohydrates: 45–50g
- Fat: 12–16g
- Protein: 7–10g
Values vary depending on additions.
Common Mistakes to Avoid
- Overcooking pasta
- Undersalting
- Adding dressing to cold pasta
- Using bottled lemon juice instead of fresh
Serving Suggestions
- As a BBQ side dish
- With grilled salmon
- Paired with roasted lamb
- As part of a Mediterranean mezze spread
Final Thoughts
Quick Lemon Herb Orzo with Grilled Veggies is a technically simple yet flavor-forward dish that highlights fresh ingredients and balanced acidity. Its versatility makes it suitable for casual dinners, meal prep, or outdoor entertaining.
Print
Quick Lemon Herb Orzo with Grilled Veggies
Ingredients
- 1 tbsp olive oil
- 1½ cups orzo pasta
- 2½ cups vegetable or chicken broth
- Zest and juice of 1 lemon
- 2 cups grilled vegetables (zucchini, bell peppers, eggplant, red onion—pre-grilled or roasted)
- ¼ cup crumbled feta cheese (optional, omit for vegan)
- 2 tbsp fresh parsley or basil, chopped
- 1 garlic clove, minced (optional)
- Salt & black pepper to taste
- Optional: pinch of red pepper flakes, 1 tbsp capers
Instructions
- Toast orzo: In a large skillet, heat olive oil over medium heat. Add orzo; toast 2–3 minutes until lightly golden.
- Simmer: Pour in broth and lemon zest. Bring to a boil, then reduce heat. Cover and simmer 10–12 minutes, stirring occasionally, until orzo is al dente and liquid is absorbed.
- Add veggies: Stir in grilled vegetables and optional garlic. Cook 2–3 minutes until heated through.
- Finish: Remove from heat. Stir in lemon juice, feta (if using), and fresh herbs. Season with salt, pepper, and optional red pepper flakes or capers.
- Serve warm or at room temperature, garnished with extra herbs and a drizzle of olive oil.
💡 Pro Tips:
– Use leftover grilled veggies or roast them quickly in the oven while orzo cooks.
– For extra protein, add chickpeas, white beans, or grilled shrimp.
– Make it ahead: This dish holds well for up to 3 days and tastes great chilled as a salad!
Prep Time & Nutrition (per serving, serves 4):
Servings: 4 | Calories: 210 | Net Carbs: 30g | Fats: 7g | Protein: 7g