A LIGHT, LIGHT DISH for summer, with plenty of fresh vegetables and bold flavors. This is a great recipe to make when you have a little of this and a little of that in the refrigerator—or ripening in the garden. Feel free to substitute other vegetables or increase the quantities and narrow the assortment.

SERVES 4 TO 6

INGREDIENTS

• Zest and juice of 1 lemon, or more juice to taste
• 2 garlic cloves, peeled but left whole
• ¼ cup chopped mixed fresh herb leaves, such as basil, mint, parsley, and chives
• ¼ cup plus 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 small yellow summer squash, diced
• 1 medium-size red bell pepper, cut into matchsticks
• 1 medium-size carrot, cut into matchsticks
• 1 broccoli spear, stem peeled and diced and florets cut into 1-inch pieces
• ½ pound green beans, ends trimmed and cut into 1-inch pieces
• 1 pound orzo
• ½ cup high-quality neutral-tasting chicken or vegetable broth
• ½ cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a food processor, finely mince the lemon zest, garlic, and herbs. Add the lemon juice and puree. With the motor running, slowly add the oil and process until it is fully incorporated. Pour the mixture into a glass measuring cup. Season with salt and pepper to taste.
3. In a large bowl, combine the summer squash, bell pepper, carrot, broccoli, and green beans. Pour half the lemon and oil mixture over the vegetables and toss to coat. Arrange in a single layer in the pan.
4. Roast for 15 to 20 minutes, until the vegetables are lightly browned and tender, stirring or shaking the pan once or twice for even cooking.
5. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well.
6. Transfer the pasta to a serving bowl. Add the broth to the remaining lemon and oil mixture and whisk to combine. Pour over the pasta and toss to coat. Add the roasted vegetables and cheese. Toss to mix. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice as needed. Serve at once.

Mushrooms Are Always an Option:

• When you roast an assortment of mixed vegetables, it is always an option to substitute other vegetables for
  the ones called for in the recipe. Just be sure to cut all the vegetables the same size. I tend to avoid adding mushrooms to mixes of summer vegetables, as I find that they dominate delicately flavored vegetables. But if you are a mushroom lover, feel free to add them.