1-1/2 C. 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 C. cut fresh asparagus
1 Tbsp. olive oil
1 tsp. each dried oregano, thyme and rosemary, crushed
1/2 tsp. salt
1-1/4 C. uncooked orzo pasta
1/4 C. crumbled feta cheese
1. Place vegetables in a 15x10x1 baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400 for 20-25 minutes or until tender, stirring occasionally.
2. Meanwhile, cook orzo according to package directions. Drain; transfer to serving bowl. Stir in roasted vegetables and sprinkle with cheese.
3/4C. = 164 calories, 3g fat, 188mg sodium, 28g carbohydrates, 3g fiber, 6g protien