Lemon Garlic Orzo with Roasted Vegetables

Aspiring baker and cook from California.

This Spring recipe is a Vanilla And Bean favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or chilled and makes a fabulous addition to a picnic, or potluck. Sub in season veggies like zucchini or eggplant for the asparagus when needed. Share with a Vegetarian Kale Caesar Salad to complete the meal! This recipe is vegetarian and easily vegan.

subheading: For the Orzo and Veggies:

⅓ C (64g) Pine Nuts* (see note)

1 ½ C (116g) Crimini Mushrooms destemmed and sliced

1 C (126g) Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I used baby bells here, but you'll need about 1 whole bell pepper if using the larger variety)

1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded

12 oz (340g) Cherry Tomatoes sliced in ½

2 tsp Garlic minced

½ C (116g) Shallot chopped

3 Tbs Extra Virgin Olive Oil divided

½ tsp Sea Salt

½ tsp Black Pepper Ground

1 C (200g) Orzo

1 ½ C (355g) Vegetable Broth

½ C (84g) Garlic and Herb Feta crumbled - or plain vegan feta

subheading: For the Dressing:

2 Tbs Extra Virgin Olive Oil

1 Tbs Lemon Juice

½ tsp Sea Salt

¼ tsp Black Pepper ground

subheading: For the Garnish:

2 to 3 Tbs Chopped Fresh Basil

2 to 3 Tbs Chopped Fresh Parsley

Directions at vanillaandbean.com

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