Lemon Garlic Orzo with Roasted Veggies
 Serves |  Total Time |
|---|---|
| 4 | 1.08 hours |
Ingredients
1.5 cups cremini mushrooms
1 cup bell peppers
1 lb asparagus
12 oz cherry tomatoes
2 tsp garlic
0.5 cup shallot
2 Tbsp olive oil- some salt
- some pepper
- 1 cup orzo
- 1 Tbsp olive oil
1.5 cups vegetable broth- 2 Tbsp olive oil
1 Tbsp lemon juice- 0.5 tsp salt
- 0.25 tsp pepper
0.5 cup crumbled feta
0.33 cup pine nuts
some basil
Cookware
- 1 roasting pan
Instructions
Step 1
Preheat oven to 350°F, and toast pine nuts for 6 to 7 minutes. Set aside to cool.
Step 2
Turn up oven to 425°F. Place sliced cremini mushrooms, bell peppers, asparagus, cherry tomatoes, garlic, and shallot on a roasting pan.
Step 3
Sprinkle with 2 Tbsp olive oil, and salt, and pepper. Roast at 425°F for 35 to 40 minutes, rotating pan halfway through.
Step 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.
Step 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.
Step 6
To make dressing, add olive oil, lemon juice, salt and pepper and mix until emulsified.
Step 7
Mix together vegetables, orzo, dressing, crumbled feta, and pine nuts. Garnish with basil or parsley, if desired.