Roasted veggie orzo
I seem to have a lot of these kinds of side dishes, pasta, beans, veggies, some kind of dressing. It's a good way to sneak veggies into the toddlers, it makes a bunch of I have leftovers for myself or for them when we're home. We had this version for my birthday party. Toddlers loved it.
From The Kitchen Sink Recipes.
Notes from Bijou, if the weather is bad, you can roast these veggies instead of grilling them. She also left out the pine nuts because she couldn't find them. I really liked it this way. And after my SIL and BIL mentioned their experience with Pine Mouth, I think I'll steer clear of pine nuts too.
Zucchini, 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
2 tbs good olive oil
1 1⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
1⁄2 lbs orzo
For Dressing:
1/3 c. freshly squeezed lemon juice (2 lemons)
1/3 c. good olive oil
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper
4 whole scallions (white and green parts), trimmed and sliced
3⁄4 pound good feta, 1⁄2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Prepare the grill or heat the oven to 400.
Toss zucchini, bell peppers, onion, and garlic with the olive oil, salt and pepper in a large bowl.
Transfer to a grill basket or baking sheet.
Grill for 15-20 minutes, until browned, stirring occasionally or roast 15-20 minutes.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the grill basket into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables.
Let cool to room temperature, then add the scallions, feta and basil.
Check the seasonings and serve at room temperature.
From The Kitchen Sink Recipes.
Notes from Bijou, if the weather is bad, you can roast these veggies instead of grilling them. She also left out the pine nuts because she couldn't find them. I really liked it this way. And after my SIL and BIL mentioned their experience with Pine Mouth, I think I'll steer clear of pine nuts too.
Zucchini, 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
2 tbs good olive oil
1 1⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
1⁄2 lbs orzo
For Dressing:
1/3 c. freshly squeezed lemon juice (2 lemons)
1/3 c. good olive oil
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper
4 whole scallions (white and green parts), trimmed and sliced
3⁄4 pound good feta, 1⁄2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Prepare the grill or heat the oven to 400.
Toss zucchini, bell peppers, onion, and garlic with the olive oil, salt and pepper in a large bowl.
Transfer to a grill basket or baking sheet.
Grill for 15-20 minutes, until browned, stirring occasionally or roast 15-20 minutes.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the grill basket into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables.
Let cool to room temperature, then add the scallions, feta and basil.
Check the seasonings and serve at room temperature.
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