The orzo is perfectly al dente, the veggies are crisp-tender, and even though this is a naturally vegan dish, my daughter said everything tastes ‘so buttery’. That’s because I am not shy when drizzling in olive oil. The lemon zest, lemon juice, and basil all complement each other as well as the orzo and vegetables, and they help the recipe feel lighter and more spring-summery. This veggie orzo recipe feeds a crowd and also holds well at room temp, making it perfect for parties, potlucks, or get-togethers. It’s also just fine chilled to savor as a pasta salad.
Ingredients for Vegetable Orzo
To make this orzo skillet with vegetables, you’ll need:
Orzo Olive oil Vidalia onion Garlic Garbanzo beans Zucchini Broccoli Red bell pepper Kosher salt and pepper Cardamom Cayenne pepper Lemon juice and zest Fresh basil
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Vegetable Orzo
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