3 bell peppers, assorted colors, de-seeded and sliced
1 onion, sliced
2 zucchini, sliced
1 T olive oil
2 cups orzo, uncooked
4 T olive oil
5 cloves garlic, chopped
1 t dried rosemary, or 1 T chopped fresh rosemary
1 T flat Italian parsley, chopped
1/4 t ground black pepper
2 T fresh lemon juice
Spoon Mage™ Note:
This dish is just as delicious served as a cold salad.
Change the proportions of orzo to veggies to suit the say you eat. Feel free to alter the veggies with the changing season.
Heat 1 T olive oil in a large skillet over medium heat. Add the veggies and sauté until softened.
Meanwhile, heat water to boil orzo.
In a small pot, heat 5 T olive oil over medium heat. Add the garlic and sauté for 2 minutes. Set the pot off the heat for 10 minutes to infuse the garlic flavor in the oil.
In a small bowl, combine the garlic infused oil (yes, include the chopped garlic) with the dried rosemary, parsley, and lemon juice.
Cook the orzo per the package directions. Drain and mix with the dressing.
Add the veggies to the seasoned orzo and serve warm… serve it later as a cold salad.