Roasted Veggie Orzo

• 1-1/2 cups fresh mushrooms, halved
• 1 medium zucchini, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 small red onion, cut into wedges
• 1 cup cut fresh asparagus (1-inch pieces)
• 1 tablespoon olive oil
• 1 teaspoon each dried oregano, thyme and rosemary, crushed
• 1/2 teaspoon salt
• 1-1/4 cups uncooked orzo pasta
• 1/4 cup crumbled feta cheese

1. Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400u0b0 until tender, 20-25 minutes, stirring occasionally.
2. Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

fresh mushrooms, zucchini, sweet yellow pepper, sweet red pepper, red onion, fresh asparagus, olive oil, oregano, salt, orzo pasta, feta cheese

Taken from www.tasteofhome.com/recipes/roasted-veggie-orzo/ (may not work)