Summer Roasted Vegetable Orzo - Ends + Stems with Chef Alison

Ingredients

• 2 Tablespoons Kosher Salt (divided)
• 1 package Orzo Pasta (usually comes in a 16 ounce box or bag)
• 1 pint Cherry Tomatoes
• 1 pound Zucchini
• 1 Red Onion (large dice)
• 1 15-ounce can Garbanzo Beans (drained)
• 1 ⁄ 4 cup Extra Virgin Olive Oil
• 1 ⁄ 2 teaspoon Garlic Powder
• 2 teaspoons Dried Oregano
• 1 Lemon (zest and juice, divided)
• 1 ⁄ 2 teaspoon Black Pepper
• 8 ounces Fresh Mozzarella
• 1 ⁄ 3 bunch Fresh Parsley (leaves and stems chopped)