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Lemon Orzo with Roasted Vegetables
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Ingredients:
| SALAD INGREDIENTS |
| 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 |
| DRESSING INGREDIENTS |
| 2 Tbsp Olive Oil |
| 1 Tbsp Lemon Juice |
| Salt and Pepper, to taste |
Directions:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Chop the bell pepper, asparagus, tomatoes, and onion. Add to a bowl with the garlic, olive oil, salt, and pepper. Toss to combine.
- Spread evenly on the baking sheet and bake for 25-30 minutes. Stir ½ way through baking.
- While the veggies are roasting, bring a pot of water to a boil. Cook the orzo according to package instructions.
- Drain the orzo and add to a large mixing bowl. Add the roasted veggies.
- Combing the dressing ingredients in a small bowl and pour over the top. Toss to combine.
- Serve warm, topped with parsley.
| Course: | Dinner, Lunch, Side |
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