ORZO ROASTED VEGGIES

Colorful Orzo Veggies

1pound asparagus, trimmed 3 bell peppers (red, green and yellow) 6 green onions, chopped 1cup grape tomatoes, halved 1 medium zucchini 4tablespoons extra-virgin olive oil, divided 1 garlic clove, crushed 1tablespoon Italian seasoning 1/2teaspoon salt 1/8teaspoon freshly ground black pepper 1cup orzo 2cups reduced-sodium vegetable or chicken broth 1/4cup pine nuts, toasted 3/4cup crumbled feta cheese Instructions Preheat oven to 350F. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients 'until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8. I left out the pine nuts I was disappointed with the lack of flavor. Next time add HOISON SAUCE or some other sauce to give it some flavor.