Instructions: Preheat oven to 425 degrees and lightly oil a large shallow roasting pan.

In a large bowl, combine asparagus, artichokes and red pepper. Add garlic, grated lemon rind, lemon juice, olive oil, salt and pepper. Toss to coat.

Arrange in a single layer in pan. Do not wash mixing bowl yet.

Roast asparagus mixture 20-25 minutes or until vegetables are lightly browned and tender, stirring once or twice. Remove from oven and reduce temperature to 350 degrees.

Meanwhile, in a medium saucepan, combine rice and water. Bring to a boil; cover; reduce heat and simmer 12 minutes or until water is absorbed.

In mixing bowl, combine cooked rice, roasted vegetables, tomatoes, half the cheese, olives and parsley. Mix well. Taste and adjust seasoning.

Transfer to a 2 1/2-quart casserole dish or 9-by-13 inch baking pan. Sprinkle remaining cheese on top. Bake 20-30 minutes or until cheese is melted and casserole is heated through.

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