Portobello Steaks

Rinse and dry all produce. Bring a small saucepan of salted water to a boil. Preheat the oven to 400°F. In a large bowl, add the portobello mushrooms, balsamic vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Toss well to coat the mushrooms and let marinate while you prepare the remaining vegetables. Line a baking sheet with the parchment paper.

Trim the zucchini and dice into ½ inch cubes. Trim the tough ends from the asparagus and cut remaining stalks into ½ inch pieces. Peel the red onion and chop, reserving 2 tbsp for Step 3. Add the vegetables to half of the lined baking sheet and drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Add the marinated mushrooms to the other half. Roast until tender, about 15 to 20 minutes.

Peel and mince 1 garlic clove. Mince the reserved 2 tbsp red onion. Finely chop the parsley and cilantro leaves and tender stems. In a medium bowl, add the garlic, red onion, parsley, cilantro, red wine vinegar, 2 tbsp olive oil, and a pinch of salt and pepper. Zest 1 tsp of the lemon into the bowl and stir chimichurri to combine.

Add the tomato orzo to the boiling water and stir. Cook until tender, about 8 to 10 minutes. Drain the orzo. Return the orzo to the same saucepan and mix in 1 tsp olive oil to keep from sticking.

Once the roasted vegetables are tender, mix into the tomato orzo. Slice the mushrooms into a few pieces. Cut the lemon into wedges.

Divide the tomato orzo salad between your plates and top with the sliced mushrooms. Drizzle with chimichurri and serve with the lemon wedges. Enjoy!