VEGETABLE ORZO

VEGETABLE ORZO
" This goes with any meal"

1 cup orzo pasta
2 Tbsp. extra-virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrots
1 small zucchini, quartered and sliced
2 Tbsp. balsamic vinegar
salt and pepper to taste
1 lemon, juiced

Bring a large pot of lightly salted water to a boil. Add orzo, and cook until al dente, about 8-10 minutes. Drain, and set aside.

Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic and carrots, and cook for 2 minutes. Stir in zucchini, and cook 2 minutes more. Pour in 1 Tbsp. 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 Tbsp. balsamic vinegar and lemon juice.

Yield: 4 servings.