Baked Orzo With Tomatoes, Roasted Peppers and Zucchini

Name: Baked Orzo With Tomatoes, Roasted Peppers and Zucchini
Ingredients: 1/2 pound orzo (about 1-1/8 cups); Salt to taste; 1 large red pepper, roasted and diced; 3 tablespoons extra virgin olive oil; 2 medium zucchini, sliced about 1/4 inch thick, or all the zucchini in your box.; Freshly ground pepper to taste; 1 pound tomatoes, peeled, seeded and diced; or one 14-ounce can diced tomatoes, with juice; 1 or 2 plump garlic cloves (to taste), minced; 2 ounces freshly grated Parmesan or 2 ounces crumbled goat cheese (1/2 cup, tightly packed); Basil (adjust to your preference)

fullbellyfarm.com

Baked Orzo With Tomatoes, Roasted Peppers and Zucchini Adapted from: Martha Rose Shullman Notes: If you don’t eat cheese, just omit, substitute a dairy-free

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Ingredients

1/2 pound orzo (about 1-1/8 cups)
Salt to taste
1 large red pepper, roasted and diced
3 tablespoons extra virgin olive oil
2 medium zucchini, sliced about 1/4 inch thick, or all the zucchini in your box.
Freshly ground pepper to taste
1 pound tomatoes, peeled, seeded and diced; or one 14-ounce can diced tomatoes, with juice
1 or 2 plump garlic cloves (to taste), minced
2 ounces freshly grated Parmesan or 2 ounces crumbled goat cheese (1/2 cup, tightly packed)
Basil (adjust to your preference)