Lemon Garlic Orzo with Roasted Vegetables

I am calling this clean despite the orzo. It's delicious and feels healthy.

1/3 cup pine nuts (note, I have never added these because I can't find them yet), toasted at 350 for 6-7 m

1 package of Crimini mushrooms, de-stemmed and sliced

1 red and 1 yellow or orange bell pepper, de-seeded and diced

1 lb asparagus (or zucchini, or eggplant or all), cut into 1"  pieces

Cherry tomatoes, cut in 1/2

2-3 garlic cloves, minced

1 shallot, chopped

Extra virgin olive oil, dived

Salt and Pepper

1 cup orzo

1 1/2 cup vegetable broth

1/2 cup garlic and herb feta, crumbled (or plain or goat cheese)

2-3 T chopped fresh basil

2-3 T chopped fresh parsley

For the dressing:

2 T extra virgin olive oil

1 T lemon juiced, about 2

Salt and pepper

Roast the veggies:

1. Preheat oven to 425 degrees. Line sheet pans with parchment paper. Place veggies on the pan and sprinkle with olive oil and Salt and Pepper. Spread veggies in one layer making sure there's no overlap. Roast for 35-40 minutes. Rotate pans 1/2 way through roasting.

Cook the Orzo:

2. In a large saute pan, heat 1 T of olive oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Bring to a simmer, turn heat to low, cover and cook for 15 minutes or until all the liquid is absorbed. Stir and remove from heat.

Dressing:

3. In a small bowl, add olive oil, lemon juice, salt and pepper. Whisk until all the ingredients are emulsified.

Mix it all up:

4. Add the roasted veggies and all their juices to the pan with the orzo. Stir in the dressing, feta, and pine nuts. Garnish with basil and parsley.