Orzo with roasted vegetables

This is the best dish ever. Everyone should make it and love it. My mom passed the recipe to me and I make it a lot. It's super easy, makes a ton for leftovers that are awesome for several days, and is served at room temperature so it's easy to make ahead of a dinner party and perfect for the summer. It's great as a side dish or an entree. Here's the recipe if you want to try it:

1. Preheat oven to 425 degrees. In an oven safe dish, toss pieces of asparagus (6-8 stalks cut into 1" pieces), bell peppers (3 medium sized multicolor peppers cut into 1" pieces), shallots (2), and garlic (4-5 cloves) with olive oil and season with salt and pepper. Grape tomatoes work well in this, as would many other veggies I would imagine. Go crazy with the combinations. Roast for 25 minutes, stirring once or twice.

2. While roasting, heat 1 tablespoon of olive oil in a saute pan with a lid. Throw in 1 and 1/4 cup of orzo pasta and brown a little for 2-3 minutes. Pour in 1 can of Swanson's vegetable broth (it's the best, seriously.) and cover with the lid, lowering the heat to just above the lowest setting. Cook for 12 minutes or until most of the broth is absorbed.

3. Pour the roasted veggies into the orzo, and drizzle with 1/4 cup of lemon juice. Stir well to combine and let rest to cool down.

4. Serve with toasted pine nuts (or not, if you're having Mandy over for dinner. She's allergic.), grated lemon zest and shaved parmesan cheese or feta cheese.

5. Revel in the compliments of your guests.