Heat olive oil in a large saucier pan medium high heat. Add onion and oregano, and saute, stirring often, until onions have just browned. Add garlic at the end, avoid burning. Remove to a plate.

To the same pan, add more oil and saute vegetables until starting to brown. Cover and cook until tender but firm. Remove to the plate.

To the same pan, add and heat a little more oil. Stir in orzo until lightly browned, about 1-2 minutes.

Stir in broth and lemon juice. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, vegetables. After couple minutes, add shrimp and stir well. Cover and turn off heat until shrimp has just lost its pink.

Add salt and pepper to taste.

Note: 01/12/18: This was terrific. I added a small red bell pepper and a small jalapeno. Also, I left the pot on a low burner instead of putting in oven.

I made several more times. The above is the final recipe with tweaks. Vegetables can be brocolli, cauliflower, asparagus, zucchini. Red bell pepper gives nice color. Sprinkle dried peppers for some kick.