Zest and juice of 1 lemon, or more to taste
2 garlic cloves, peeled but left whole
? cup chopped mixed fresh herbs such as basil, parsley and chives
? cup plus 2 tablespoons olive oil
salt and pepper
1 small yellow summer squash, diced
1 medium red bell pepper, cut into matchsticks
1 medium carrot, cut into matchsticks
1 broccoli spear, cut into florets
1 pound orzo
? cup vegetable or chicken broth
1/3 cup parmesan cheese
Heat oven to 425. Lightly oil a large roasting pan or half sheet pan.
In food processor, finely mince lemon zest, garlic, and herbs. Add lemon juice and puree. With motor running, add oil and process until it is fully incorporated. Season with salt and pepper to taste.
In large bowl, combine vegetables and half of lemon mix. Toss to mix well. Arrange in single layer in pan. Roast vegetables for 15-20 minutes or until vegetables are browned and tender, shaking pan occasionally.
Meanwhile cook the pasta until it is al dente. Drain well. Transfer to serving bowl. Add broth to remaining lemon and oil mixture and whisk to combine. Pour over pasta and toss to coat. Add roasted vegetables and cheese, adding more salt, pepper, or lemon juice as needed.
from The Roasted Vegetable