Looking for another simple, delicious way to use up your fresh garden produce? Me too!
Last week, I made an excellent vegetable stir-fry. This week, I tried Greek Orzo; it was a big hit. I served it with grilled chicken and cheesy garlic bread (so I didn’t even have to turn the oven on!)
- 3 T. olive oil
- 1/2 c. lemon juice
- 1/2 c. olives, chopped
- 2 ripe tomatoes, seeded and diced
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 t. finely chopped fresh oregano
- 8 oz. crumbled feta cheese
- 1/2 lb. dried orzo pasta
- 1 c. chopped fresh parsley
- In a large bowl, mix the first 9 ingredients — let stand at room temperature for about 45 minutes.
- Bring a large pot of lightly salted water to a boil (do this about 10 minutes before you’re ready to eat)
- Add orzo and cook for 8 to 10 minutes; drain and toss with the vegetable mixture.
- Sprinkle with chopped parsley to serve.
Orzo is a nice alternative to pasta and can be served as a side dish or main course. It’s a favorite over at our house and it heats up great for leftovers (yup, I speak from experience!)
What are you doing with your extra vegetables?
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