1 med. zucchini, cut into bite sized pieces
1 med. yellow squash, cut into bite sized pieces
1 med. red bell pepper, cut up
1 med. yellow bell pepper, cut up ( don't ever use green peppers to substitute)
1 lb. fresh asparagus, cut up into bites
1 red onion (don't use a yellow one), sliced
3 Tbs. xtra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
Heat oven to 450 degrees. In large bowl, toss all veggies with oil, salt and pepper.Spread in a single layer in a large roasting pan. Roast 30 min. or until lightly brown, or crispy, as I like them. While roasting, bring a pot of water to boil. Cook 8 oz. of orzo until tender. Drain and cool in large bowl.Roast 1/4 cup pine nuts, add to bowl with orzo.
Make dressing: Mix 1/3 cup lemon juice (preferable fresh) and 1/3 cup olive oil. Stir.
Toss vegetables with orzo, dressing, pine nuts. Cube some good quality feta cheese and top mixture. Serve at room temp.
give credit: mary