Orzo with Roasted Vegetables – Fustini's Oils & Vinegars

Ingredients

• 6 stalks of asparagus peeled and 3/4-inch sliced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, julienne
• 1 red onion, peeled and 1-inch diced
• 1-2 cups thickly sliced mushrooms
• 2 cups chopped broccoli
• 2 garlic cloves, minced
• 1/3 cup Fustini’s Delicate SELECT olive oil
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo
• 4 scallions, minced (white and green parts)
• 1/4 cup pine nuts, toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade
• 1 freshly squeezed lemon
• ¼ cup Fustini’s Sicilian Lemon balsamic
• 1 teaspoon kosher salt