This is a light dish that can be served along side a grilled main course, or beef up the veggies a little and its a meal all its own.
Lemon Balsamic Orzo with Roasted Vegetables
2 cups orzo pasta
1 lb asparagus, bottom 1/3 cut off and remainder cut in 1/3rds
1 cup grape tomatoes, halved (or 2 roma tomatoes, deseeded and sliced)
salt and pepper
1/2 cup balsamic vinegar
1 lemon, zested and juiced.
Parmesan cheese (optional)
(Additional ideas for veggies: mushrooms, bell peppers, onions, brussel sprouts, etc)
Put oven on broil.
Put veggies on a sheet pan and drizzle with olive oil. Stir to coat and season with salt and pepper.
Put in oven and cook until softened and starting to brown. 10-15 minutes
In a shallow pan, place the balsamic, zest, and juice. Cook on medium, stirring frequently until reduces by half. Around 10 minutes
Cook orzo according to directions. Drain.
Combine all ingredients. Top with parm
Can be served hot, room temp, or probably even chilled.