Vegetable Orzo
Tiny orzo pasta mixed with sautéed or roasted vegetables. Great as a side dish or a light vegetarian main.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons extra virgin olive oil 1/2 red onion, chopped
- 2 cloves garlic, minced 1 cup chopped carrot
- 1 small zucchini, quartered and sliced
- 2 tablespoons balsamic vinegar salt and pepper to taste
- 1 lemon, juiced
Description
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
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