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Recipe of the Week: Summer Veggie Orzo

June 25, 2014 by Valerie Ott 2 Comments

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!

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Filed Under: Quick and Easy Cooking, Recipes

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Comments

  1. Maria says

    July 7, 2014 at 2:12 am

    This looks wonderful, I love orzo and I love all the vegetables you've added to it, looks wonderfully flavorful!

    Reply
  2. Valerie Ott says

    July 7, 2014 at 2:13 am

    Thanks, Maria, I hope you try it! 🙂

    Reply

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