4 large baby bella mushrooms sliced in pieces
1 bunch asparagus (I didn't measure, cut into pieces)
1 yellow bell pepper cut into pieces
12 oz cherry tomatoes cut in half (I forgot to put them in so you don't see them in the pic)
2 garlic cloves (after they cook chop is smaller)
1/2 cup onion large slices (after they cook, cut them smaller
3 Tbls olive oil
salt and pepper
1 cup Orzo
1 1/2 cup water
2 tsp better than bouillon vegetable base
1/2 cup feta cheese (you can use flavored feta for plain)
1/3 cup slices almonds (optional)
2 Tbls olive oil
1 Tbls lemon juice
1/2 tsp salt
1/4 tsp pepper
1 Tbls fresh basil chopped
Preheat oven to 425 degrees
Cut up all the vegetables. Put mushrooms, asparagus, yellow pepper, tomatoes, garlic, onion, olive oil, salt and pepper in a large bowl and mix. Pour them onto a cookie pan lined with parchment paper.
Bake for 20-25 minutes until vegetables are crisp tender. Remove from oven to cool.
Take 1 1/2 cup hot water and mix the 2 tsp of vegetable base in it. set it aside.
In a small pan add 1 TBLs olive oil and 1 cup orzo. Cook on medium until the orzo starts to brown, stirring all the time. Don't let it get burned.
When the orzo starts to get brown, add the vegetable stock slowly. Stir and put a lid on it, reduce heat to simmer for 15 mins.
Dressing: add olive oil, lemon juice salt, pepper and basil to a small mason jar and shake until mixed.
When the veggies are done, add them to a large bowl. when the orzo is done fluff it and add it to the veggies in the large bowl. Add the dressing to the veggies and orzo, mix up.
Add the feta cheese and almonds if you decide to. stir and enjoy.
You can eat it warm, room temperature or cold.