The recipes that Bigelow Tea provides on a regular basis are so light and delicious. I thoroughly enjoy them. This orzo with veggies is delicious. Hope you enjoy.

Lemon Orzo with Roasted Vegetables - Photo: Bigelow Tea
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Lemon Orzo with Roasted Vegetables – Photo: Bigelow Tea

Lemon Orzo With Roasted Vegetables


1 zucchini, washed and cubed
1 red bell pepper, 1-inch (2.5cm) diced
1 yellow bell pepper, 1-inch (2.5cm) diced
1 red onion, peeled, 1-inch (2.5cm) diced
2 garlic cloves, minced
¼ cup (60mL) extra virgin oil
Freshly ground pepper and salt to taste
½ pound (250g) orzo
¼ cup (80mL) boiling water
6 Bigelow® I Love Lemon Herbal Tea Bags
¼ cup (60mL) vegetable oil
Zest from one lemon
Salt and pepper to taste
4 green onions, chopped
¼ cup (60mL) pine nuts, toasted
1 cup (250mL) feta cheese, cut into ½ diced
15 fresh basil leaves, julienned

Yield: Serves 6 – Prep Time: 20 minutes – Cook Time: 40 minutes.



Using a large baking pan, toss vegetables, garlic, salt and pepper in olive oil. Roast 40 minutes at 375ºF(190ºC), until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water according to package directions. Drain and transfer to large serving dish.

Add the roasted vegetables with juices to the orzo. Combine well.

Make the dressing by pouring boiling water over the tea bags. Let steep for 10 minutes and remove the tea bags. Combine vegetable oil, lemon zest, salt and pepper, shake or whisk. Add to the vegetables and orzo.

Garnish with green onions, pine nuts, feta cheese and basil. Taste for seasoning and serve at room temperature.

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