Description
A vibrant, modern bowl featuring fluffy lemon-garlic orzo, tender roasted vegetables, and creamy burrata cheese, all drizzled with a zesty herb vinaigrette.
Ingredients
Scale
For the Crust:
- 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
1. Prepare the Crust:
- 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 on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- In a saucepan, bring vegetable broth to a boil. Add orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain any excess liquid.
- In a small skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir into cooked orzo along with lemon zest and half the lemon juice. Season with salt and pepper.
- Whisk together red wine vinegar, remaining lemon juice, parsley, basil, and a pinch of salt to make the herb vinaigrette.
- To assemble, divide lemon garlic orzo among bowls. Top with roasted vegetables. Tear burrata into pieces and place over the vegetables. Drizzle with herb vinaigrette and serve immediately.
Notes
You can customize the seasonings to taste.