Hi! It’s been awhile since I’ve posted a recipe of the week. Just haven’t been inspired in the kitchen, I guess. But I hit on a winner the other day, and it was one of those what-can-I-make-with-what-we-have-happy-accidents. It just may be my favorite summer side now!
Summer Veggie Orzo
1 medium zucchini, sliced
1 yellow pepper, chopped
1/2 onion, chopped
1 T. olive oil
1-2 tsp. Herbs de Provence
kosher salt and black pepper to taste
1 c. uncooked orzo
1/2 c. Parmesan cheese
1 T. butter
Preheat oven to 425 degrees. Meanwhile, bring a pot of water to boil, and chop veggies.
Toss veggies in olive oil, herbs, salt and pepper on a rimmed cookie sheet. Roast for about 15 minutes or until fork tender, but not mushy. Stir once during that time.
While the veggies are roasting, cook the orzo and drain. Return to pot.
Add roasted veggies to pot, along with cheese and butter. Stir, and add more salt if needed.
This side goes great with grilled chicken or pork. I even ate it cold as a salad the next day. Yum!