1/2 red bell pepper, seeded and cut into quarters

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1 medium zucchini, cut into quarters

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1 medium yellow squash, cut into quarters

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1 Japanese eggplant, peeled and sliced thickly lengthwise

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6 asparagus stalks, tough ends cut off

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1/4 medium sweet onion, cut into wedges

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2 cups cooked orzo pasta

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As needed Salt and ground black pepper, to taste

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As needed Balsamic Vinaigrette (see-make ahead recipe below)

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1 ripe, Fresh California Avocado, peeled, seeded and cut into 1/2-inch cubes

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1 1/2 Tbsp. balsamic vinegar

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1 tsp. Dijon mustard

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1 clove garlic, peeled

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1/4 cup olive oil

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As needed Salt and ground black pepper, to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.