Ingredients
3 carrots, peeled
2 medium or 1 large zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1⁄4 cup olive oil
1 tablespoon dried Italian herbs or
herbes de Provence
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper,
plus more to taste
1 pound Barilla orzo pasta
20 cherry tomatoes, halved
3⁄4 cups shredded Parmesan cheese
Instructions
Preheat the oven to 450 degrees F.
Cut the carrots, zucchini, squash, and bell peppers into
thin 2-inch-long strips. 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.
Transfer half the vegetable mixture to another large,
heavy, foil-lined baking sheet, and arrange the vegetables
evenly over both sheets. Bake, stirring after the fi rst
10 minutes, until the carrots are tender and the other
vegetables begin to brown, about 20 minutes total.
Meanwhile, bring a large pot of salted water to a boil over
high heat. Add the orzo and cook, stirring occasionally,
until tender but still fi rm to the bite, about 9 minutes.
Drain, reserving 1 cup of the cooking liquid. In a large
bowl, toss the pasta with the cooked vegetables to
combine. Add the cherry tomatoes and enough of the
reserved cooking liquid, 1⁄4 cup at a time, to moisten.
Season the pasta with more salt and pepper to taste.
Transfer the pasta to bowls. Sprinkle with Parmesan
