Orzo with Grill-Roasted Vegetables

In a large saucepan, heat the 1 tablespoon oil over medium heat. Add shallot and garlic. Cook and stir about 3 minutes or until tender. Add broth. Bring to boiling. Add orzo and return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender. Remove from heat. Stir in cheese. Set aside.

In large plastic storage bag, combine sweet pepper strips, onion, and tomatoes (or use a container with a tight-fitting lid). Drizzle the remaining 1 tablespoon oil over vegetables. Sprinkle with Italian seasoning, salt, and black pepper. Close bag (or container) and vigorously shake to evenly coat vegetables.

For a charcoal grill, place vegetables in a greased grill basket. Place grill basket on grill rack directly over medium coals and grill for 12 to 15 minutes or until vegetables are tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.)

Stir grilled vegetables into pasta mixture and heat thorough. Serve warm or at room temperature. Makes 8 side-dish servings.