1 package orzo pasta
6 med. size bell peppers(yellow, red and orange)cut into bite size pieces
1 large purple onions, cut into bite size pieces
4cloves garlic, minced
4 large heirloom tomatoes
salt and pepper
opt. 1 package baby portabello mushrooms, chopped
1. cook pasta according to directions and set aside to cool
2 preheat oven to 425. On a large cookie sheet toss together the peppers, onion, garlic and mushrooms with olive oil and salt and pepper.
3. Place the cookie sheet in the oven and roast for 30-40 min. just until the edges are charred a little.
4. When the veggies are cooked to perfection take them out and let them cool a bit, when they have cooled toss the pasta and cooked veggies all together in large bowl and toss with vinaigrette. And when this is all tossed together I cut the heirloom tomatoes in wedges and top the orzo with these beauties.
Lemon Basil Parmesan Vinaigrette-
2/3 c. olive oil
2/3 c. fresh lemon juice, also the zest of those lemons
3/4 tsp salt
1/2 tsp pepper
1/3c. chopped fresh basil
1/3 c. fresh grated parmesan cheese
2 cloves garlic, minced
1. mix olive oil, lemon juice, zest, salt, pepper, garlic and basil in a container with a lid. Place the lid on container and shake. Add the cheese just before tossing over the pasta and veggies.