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Lemon Orzo with Roasted Vegetables

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1 Bell Pepper, cut into pieces
1 lb Asparagus, ends removed and cut into pieces
1 Pint Cherry Tomatoes, cut in half
1/2 Large Red Onion, cut into pieces
2 Tsp Garlic
3 Tbsp Olive Oil
Salt and Pepper, to taste
1 Box Orzo, cooked to package instructions
Fresh Parsley, chopped
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
Salt and Pepper, to taste


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Chop the bell pepper, asparagus, tomatoes, and onion. Add to a bowl with the garlic, olive oil, salt, and pepper. Toss to combine.
  3. Spread evenly on the baking sheet and bake for 25-30 minutes. Stir ½ way through baking.
  4. While the veggies are roasting, bring a pot of water to a boil. Cook the orzo according to package instructions.
  5. Drain the orzo and add to a large mixing bowl. Add the roasted veggies.
  6. Combing the dressing ingredients in a small bowl and pour over the top. Toss to combine.
  7. Serve warm, topped with parsley.
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