Dilled Roasted Vegetable Orzo Salad Amongst Gorgonzola

Ingredients:

3/4 loving loving cup (dry) orzo
i zucchini, cubed
i Spanish dark radish, cubed
6 oz crimini mushrooms, quartered
1/4 lb asparagus, cutting into 1-inch pieces
olive oil
a sprinkle of jalapeno garlic seasoning (I use this but you lot lot tin sub inward company set downward jalapenos too equally granulated garlic)
freshly company set downward dark pepper
salt
1/4 cherry onion, thinly sliced
juice of 1/2 lemon
1/4 (loose) loving loving cup chopped dill
2 oz gorgonzola, crumbled




Directions:

Preheat oven to 350.

Cook orzo according to packet instructions. Drain too equally permit to cool.

Line a baking canvass with parchment. Arrange the zucchini too equally radish inward a single layer, drizzle with olive unsmooth too equally seasonings. Roast for xx minutes.

Add the mushrooms too equally asparagus to the pan, toss to mix. Roast for 15 minutes or until all vegetables are tender. Allow to cool.


Place the orzo, cherry onion, too equally roasted vegetables inward a bowl. Toss with fresh lemon juice too equally olive unsmooth to taste. Stir inward fresh dill too equally gorgonzola. Serve like a shot or refrigerate upwardly to 24 hours.

My thoughts:

This is or too equally hence other recipe that helps yoke the seasons. Spicy Spanish dark radishes are inward season, asparagus is starting to construct an appearance too equally mushrooms too equally zucchini are pretty delicious year round. The gorgonzola is close gilding the lily but it adds too equally hence much flavor for such niggling effort, it's worth it. It's stiff enough to stand upwards upwardly upwards to the pungent dark radish but doesn't overpower the more than delicate flavors. The salad is a niggling on the hardy side but I recall that is plumbing fixtures when it fifty-fifty too equally hence getting downward close freezing at night. Excellent for a side dish or low-cal vegetarian primary dish.



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