Roasted Veggie Orzo

• 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

1. Preheat oven to 425º F and line 2 baking sheets with parchment paper.
2. 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.
3. Toss together until evenly coated, then divide the veggies between lined baking sheets.
4. Place baking sheets in oven and roast for 35-40 minutes, start checking at 20 minutes, tossing and rotating pans halfway through.
5. Remove from oven and set aside.
6. 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.
7. 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.
8. In a medium bowl, whisk together olive oil, lemon juice, Italian seasoning, salt and pepper.
9. Add roasted veggies and orzo to a serving bowl or skillet, pour dressing on top and toss to combine.
10. Serve hot, with feta cheese and pine nuts on top and enjoy!