Vegetable Orzo Pasta

Ingredients

2 medium or 1 large Zucchini
2 yellow Summer Squash
1 Yellow Bell Pepper
1 Red Bell Pepper
1 White Onion, chopped
1/4 cup Olive Oil
1 tablespoon Dried Italian Herbs
2 teaspoons Kosher Salt
2 teaspoons freshly ground Black Pepper
1 pound Orzo Pasta
3/4 cup shredded Parmesan Cheese

Directions

1. Cut zucchini, squash, and bell peppers into thin 2 inch long strips.
2. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat.
3. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake at 450, stirring after the first 10 minutes, until the vegetables begin to brown, about 20 minutes total.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occassionally, until tender but still firm to the bite, about 9 minutes.
5. Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add enough of the reserved cooking liquid, 1/4 cup at a time, to moisten.
6. Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.

Serves 4-6