Directions

1. In a medium saucepan cook rice according to package directions. Remove from heat and let stand.
2. Meanwhile, coat a roasting pan with nonstick cooking spray. Preheat oven to 425°F. Cut asparagus into 2-inch pieces. In a large bowl combine asparagus, artichokes, bell pepper, garlic, lemon juice, oil, and pepper to taste; transfer vegetables to pan. Roast, uncovered, 15 minutes.
3. Remove pan from oven. Mix tomatoes and olives with roasted vegetables. Spoon mixture over rice, sprinkle with feta, and serve.