Veggie Orzo Primavera

• 3 carrots, peeled
• 1 large zucchini
• 2 summer squash
• 2 cups mushrooms
• 14 cup olive oil
• 1 tablespoon dried Italian herb seasoning
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1 lb orzo pasta
• 20 cherry tomatoes, halved
• 34 cup shredded parmesan cheese

1. Preheat oven to 450 degrees.
2. Cut carrots, zucchini and squash into two-inch strips.
3. Toss on large foil-lined baking pan with oil, onion, salt, and pepper to coat, then transfer half to another baking sheet.
4. Arrange vegetables in a single layer on each pan.
5. Bake 20 minutes, stirring after first 10 minutes.
6. Cook pasta in boiling water about 9 minutes, drain and reserve 1 cup of cooking liquid.
7. Toss pasta in large bowl with cooked vegetables.
8. Add cherry tomatoes and enough cooking liquid ( 1/4 cup at a time) to moisten.
9. Sprinkle with Parmesan cheese and serve.

carrots, zucchini, summer, mushrooms, olive oil, kosher salt, ground black pepper, orzo pasta, tomatoes, parmesan cheese

Taken from www.food.com/recipe/veggie-orzo-primavera-214075 (may not work)