Lemon Garlic Orzo with Roasted Veggies

🥘 Ingredients

• crimini mushrooms 1 ½ cups
• bell peppers 1 cup
• asparagus 1 lb
• cherry tomatoes 12 oz
• garlic 2 tsp
• shallot ½ cup
• olive oil 2 Tbsp
• salt
• pepper
• orzo 1 cup
• olive oil 1 Tbsp
• vegetable broth 1 ½ cups
• olive oil 2 Tbsp
• lemon juice 1 Tbsp
• salt ½ tsp
• pepper ¼ tsp
• crumbled feta ½ cup
• pine nuts 0.33 cup
• basil

1. 1

   Preheat oven to 350°F, and toast pine nuts for 6 to 7 minutes . Set aside to cool.
2. 2

   Turn up oven to 425°F. Place sliced crimini mushrooms , bell peppers , asparagus , cherry tomatoes , garlic , and shallot on a roasting pan .
3. 3

   Sprinkle with 2 Tbsp olive oil , and salt , and pepper . Roast at 425°F for 35 to 40 minutes , rotating pan halfway through.
4. 4

   To cook orzo , sauté 1 Tbsp olive oil until shimmering. Add orzo and stir, coating thoroughly. Stir occasionally for about 3 minutes or until golden.
5. 5

   Add vegetable broth . Bring to a simmer, turn down heat to low, cover and cook for 15 minutes . Remove from heat. Cover and set aside.
6. 6

   To make dressing, add olive oil , lemon juice , salt and pepper and mix until emulsified.
7. 7

   Mix together vegetables, orzo, dressing, crumbled feta , and pine nuts . Garnish with basil or parsley, if desired.