Name: 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

Ingredients

Scale

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):