Roasted Vegetable Orzo

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Using a large bowl, add chopped vegetables and toss with dried thyme and 1 tablespoon of the olive oil.
3. Spread vegetables out over the lined baking sheet.
4. Roast in the oven for 10 to 30 minutes, depending on how cooked you prefer your vegetables. Stir at least once halfway through to cook evenly.
5. While the vegetables are cooking, grab a large skillet. Place the skillet on the stove over medium heat.
6. Add butter to saute pan and allow to melt.
7. Once butter is melted, add dried orzo pasta to the skillet. Stir frequently for 3-5 minutes to lightly toast the orzo.
8. Add the water to the skillet, stirring the orzo to prevent clumping or sticking.
9. Bring water and orzo to a boil, then reduce heat to low. Cover and allow orzo to simmer until fully cooked, about 7-8 minutes. 
10. Once orzo is cooked, turn off heat. Use a colander to drain any excess water. After water is drained, return orzo to the skillet.
11. Drizzle pasta with remaining ½ tablespoon olive oil and toss to coat to help prevent pasta from sticking or clumping.
12. Once vegetables are done, add to the skillet with orzo. Stir to combine.
13. Season with salt (if using) and pepper. Drizzle balsamic vinegar and toss again.
14. Garnish with basil ribbons. Serve immediately.

This dish can be enjoyed warmed or cold. Leftovers will keep for up to three days in the refrigerator.