Roasted Veggies, Feta, Preserved Lemon, Basil Orzo + Grilled Shrimp – Heather Hartman Health

Ingredients

• 1 pound broccoli florets, torn into smaller pieces
• 12 ounces cherry tomatoes, halved
• .5 each red onion, cut into 1/2" strips
• 1 each lemon, sliced very thinly into rounds with a mandoline
• 2 tablespoons olive oil 
• s/p
• red pepper flakes
• 8 ounces feta block
• 12 ounces orzo, cooked
• .5 each preserved lemon, finely chopped
• 1 cup basil 
• 2 pounds grilled fish (I used shrimp)