Salt & Prepper

Preheat oven to 350°F. Toss asparagus, tomatoes, mushrooms, artichoke hearts, and garlic cloves in olive oil, salt, pepper, and oregano. Roast on a large baking sheet in oven until vegetables are tender and lightly browned (20-25 minutes). While vegetables are roasting, cook orzo according to package instructions in a large pan. Add roasted asparagus, tomatoes, mushrooms, and artichoke hearts to cooked orzo. Smash roasted garlic cloves and stir paste into the vegetable orzo mix. Stir in lemon juice and goat cheese and season to taste.