Lemon Garlic Orzo with Roasted Vegges

Lemony Garlic Orzo with Roasted Spring Veggies, pine nuts, fresh basil and feta. Dinner is served! (Vegan Option)

For the Orzo and Veggies:
1/3 C (64g) Pine Nuts
1 1/2 C (116g) Crimini Mushrooms, destemmed and sliced
1 C (126g) A Mix of Red, Yellow, or Orange Bell Peppers, deseeded and diced (I used baby bells)
1 lb (426g) Asparagus, cut into 1″ pieces with woody ends discarded
12 oz (340g) Cherry Tomatoes, cut in 1/2
2 tsp (6g) Garlic, minced (I used green garlic)
1/2 C (116g) Shallot, chopped
3 Tbs (36g) Olive Oil, divided
1/2 tsp Sea Salt
1/2 tsp Black Pepper, Ground
1 C (198g) Orzo
1 1/2 C (354g) Vegetable Broth
1/2 C (84g) Garlic and Herb Feta, crumbled (Leave off for Vegan Option)

For the Dressing:
2 Tbs (24g) Olive Oil
1 Lemon, juiced
1/2 tsp Sea Salt
1/4 tsp Black Pepper, ground

For the Garnish:
2-3 Tbs Chopped Fresh Basil
2-3 Tbs Chopped Fresh Parsley

View the full recipe at Vanilla And Bean →