3 bell peppers (color of preference), cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 lb asparagus, woody ends trimmed and cut into 3-inch pieces
12 oz cherry tomatoes
6 cloves garlic, minced
3 Tbsp olive oil, divided
½ tsp salt
½ tsp black pepper
⅓ cup pine nuts
1 cup uncooked orzo
½ cup dry white wine
1 cup low-sodium vegetable broth
½ cup feta, crumbled
½ cup basil, chiffonade
Dressing:
¼ cup olive oil
3 Tbsp lemon juice
½ tsp salt
¼ tsp black pepper
Instructions
Preheat oven to 425 degrees F. Line 2 sheets with parchment paper.
Place bell peppers and onion on one baking sheet and asparagus and tomatoes on the second. Drizzle each with half the garlic, 1 tablespoons olive oil and ¼ teaspoon salt and pepper; toss well. Roast for 30-35 minutes; remove asparagus and tomatoes after 20 minutes.
Meanwhile, place pine nuts in a large, dry skillet over medium-low heat. Toast until just fragrant; remove to a plate.
Return skillet to stove, increase heat to medium-high, and add remaining 1 tablespoon olive oil. Once hot, add orzo and stir to coat in oil. Stir often until orzo is slightly toasted, about 3 minutes. Add the wine and cook 2-3 minutes or until liquid is absorbed. Add the vegetable broth and stir. Turn down the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
In a small bowl, whisk together the dressing ingredients until well-combined. Set aside.
Once the liquid is absorbed into the orzo, add the roasted vegetables (and accumulated juices) and dressing; stir well. Top with feta and basil before serving.