Ingredients
1-1/2 cups fresh mushrooms, halved1 medium zucchini, chopped1 medium sweet yellow pepper, chopped1 medium sweet red pepper, chopped1 small red onion, cut into wedges1 cup cut fresh asparagus (1-inch pieces)1 tablespoon olive oil1 teaspoon each dried oregano, thyme and rosemary, crushed1/2 teaspoon salt1-1/4 cups uncooked orzo pasta1/4 cup crumbled feta cheese
Preparation
Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally.
Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
