INGREDIENTS
Orzo:
1/3 cup pine nuts, toasted
1 1/2 cups crimini mushrooms, sliced
1 red bell pepper, seeds removed, cut into squares
1 yellow bell pepper, seeds removed, cut into squares
1 bunch asparagus, ends removed, chopped into 1-inch pieces
2 zucchini, diced
1 (12 oz.) package cherry tomatoes, halved
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper, to taste
1 cup orzo
1 1/2 cups vegetable or low-sodium chicken broth
2/3 cup feta cheese, crumbled
Dressing:
2 tablespoons extra-virgin olive oil
1/3 cup freshly-squeezed lemon juice
1 teaspoon Italian seasoning
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 425º F and line 2 baking sheets with parchment paper.
In a large bowl, combine mushrooms, bell peppers, asparagus, zucchini, tomatoes and garlic, then season with salt and pepper, and coat with 2 tablespoons olive oil.
Toss together until evenly coated, then divide the veggies between lined baking sheets.
Place baking sheets in oven and roast for 35-40 minutes, start checking at 20 minutes, tossing and rotating pans halfway through.
Remove from oven and set aside.
While vegetables roast, heat remaining 1 tablespoon olive oil in a large pan or skillet over medium heat and toast orzo for 2-3 minutes, or until golden.
Stir in vegetable broth and bring to a boil. Reduce heat to low, then cover and cook for 15 minutes, or until liquid has been absorbed. Remove from heat and set aside.
In a medium bowl, whisk together olive oil, lemon juice, Italian seasoning, salt and pepper.
Add roasted veggies and orzo to a serving bowl or skillet, pour dressing on top and toss to combine.
Serve hot, with feta cheese and pine nuts on top and enjoy!