Roasted Veggie Orzo

1. Place vegetables in a 15-in. x 10-in. x 1-in. 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 a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

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Nutrient	Quantity
Total fats	22.4352 g
Protein	11.5761 g
Carbohydrates	20.3963 g
Energy	310.835 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3506 g
Water	394.8823 g
Aspartic acid	1.3374 g
Calcium, Ca	286.059 mg
Lutein + zeaxanthin	5138.15 g
Fiber, total dietary	6.5997 g
Fatty acids, total saturated 22:0	0.0233 g
Carotene, beta	871.563 g
Niacin	2.7147 mg
Vitamin A, RAE	121.171 g
Arginine	0.4765 g
Riboflavin	0.7187 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1258 g
Fatty acids, total saturated 20:1	0.0423 g
Glutamic acid	1.6658 g
Sodium, Na	365.809 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3182 g
Total lipid (fat)	22.4352 g
Manganese, Mn	0.7298 mg
Fructose	4.9591 g
Proline	0.7108 g
Fatty acids, total saturated 16:0	3.6508 g
Fatty acids, total saturated 8:0	0.2051 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0588 g
Sucrose	1.1083 g
Choline, total	50.4685 mg
Sugars, total	11.9619 g
Serine	0.6951 g
Fatty acids, total saturated 10:0	0.7731 g
Fatty acids, total saturated 18:0	0.8433 g
Vitamin B-6	0.7 mg
Selenium, Se	9.494 g
Ash	4.2297 g
Vitamin D	6 IU
Fatty acids, total saturated 18:1 undifferentiated	11.1496 g
Pantothenic acid	1.2338 mg
Phenylalanine	0.4611 g
Copper, Cu	0.4093 mg
Betaine	0.9855 mg
Thiamin	0.3723 mg
Retinol	46.875 g
Methionine	0.2178 g
Iron, Fe	4.6134 mg
Carbohydrate, by difference	20.3963 g
Phosphorus, P	293.625 mg
Folate, total	145.513 g
Tocopherol, gamma	0.4768 mg
Fatty acids, total saturated 4:0	0.2906 g
Alanine	0.5381 g
Cholesterol	33.375 mg
Valine	0.6835 g
Fatty acids, total saturated 18:2 undifferentiated	1.5729 g
Glycine	0.275 g
Carotene, alpha	12.26 g
Glucose (dextrose)	4.3662 g
Fatty acids, total saturated 14:0	1.0412 g
Zinc, Zn	2.5977 mg
Isoleucine	0.5053 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.4434 g
Fatty acids, total polyunsaturated	1.9238 g
Fatty acids, total saturated 14:1	0.0039 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.8629 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	1640.176 IU
Folate, DFE	145.513 g
Tryptophan	0.1439 g
Vitamin C, total ascorbic acid	49.2244 mg
Phytosterols	74.833 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0208 g
Fatty acids, total saturated 20:0	0.0579 g
Fatty acids, total saturated 6:0	0.2149 g
Tyrosine	0.3964 g
Vitamin B-12	0.6338 g
Vitamin K (phylloquinone)	79.471 g
Fatty acids, total saturated	7.7556 g
Histidine	0.2773 g
Fatty acids, total monounsaturated	11.6299 g
Threonine	0.4284 g
Folate, food	145.513 g
Fatty acids, total polyunsaturated 17:0	0.0069 g
Vitamin D (D2 + D3)	0.15 g
Fatty acids, total polyunsaturated 24:0	0.0059 g
Cryptoxanthin, beta	0.07 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	3.9507 mg
Magnesium, Mg	72.782 mg
Lysine	0.7621 g
Potassium, K	929.973 mg
Cystine	0.1003 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Asparagus	1 cup	26.8	5.1992	0.1608
Feta cheese	0.25 cup	99	1.5338	7.98
Mushroom	1.5 cups	0	0	0
Zucchini	1	33.32	6.0956	0.6272
Rosemary	1 teaspoon	0.917	0.1449	0.041
Oregano	1 teaspoon	2.65	0.6892	0.0428
red pepper	1	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134
red onion	1	28	6.538	0.07
orzo pasta	1.25 cups	0	0	0
yellow pepper	1	0	0	0