- 8 oz button mushrooms, sliced in quarters
- 6-8 spears of asparagus, sliced in thirds
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 red onion, diced
- 3 garlic cloves, skin left on while roasting
- 15-20 grape tomatoes
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 1/2 lb orzo 2 green onions, sliced thin
- 2 tbsp pine nuts, toasted
- 1/4 cup feta cheese
- 10 fresh basil leaves, chiffonade
Toss the mushrooms, asparagus, bell peppers, onion, and garlic (don't forget to leave the skin on so the garlic roasts but doesn't burn), with the olive oil, salt, and pepper on the baking sheet.
Roast for 20 minutes then toss with a spatula, add the grape tomatoes and return to the oven to roast for an additional 10 minutes.
While the veggies are roasting, prepare the orzo per instructions - don't forget to salt the water well. Drain and transfer to a large serving bowl.
Once the veggies are done, carefully remove the garlic cloves from their skins and slice. Add roasted vegetables and roasting juices to the orzo.
Dressing:
- Juice of 1-2 lemons, to taste
- 2-3 tbsp olive oil
- Sea salt and fresh cracked pepper to taste
Add the green onions, pine nuts, feta cheese, and basil.
