3 carrots, peeled
2 medium zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
¼ cup extra-virgin olive oil
1 tablespoon dried Italian herbs or herbes de Provence
2 teaspoons kosher or coarse sea salt
2 teaspoons freshly ground black pepper
1 pound orzo or other small pasta
20 cherry tomatoes, halved
¾ cup shredded Parmesan cheese
Recipe and photo courtesy of Barilla