Friday, March 26, 2010
Making leftover vegetables into the star attraction: Orzo with Balsamic and Garlic Roasted Vegetables
But what to do with the 4-5 cups of chopped zucchini, squash, broccoli and other veggies that just wouldn't fit into the pot? Normally they might sit in the crisper until there was nothing crisp about them. But today was different. Maybe it was the sunny Spring day that motivated us to take another tack.
6 cups chopped vegetables (more or less) -- just pick your favorites. A recent trip to the DeKalb Farmers Market meant that, in addition to broccoli, squash and zucchini, we had red peppers, large scallions, button mushrooms. And garlic, of course.
4 cups chicken stock
8 oz. orzo
1 T each chopped flatleaf parsley and rosemary
2 t chopped thyme
Salt and Pepper to taste
Place a large roasting pan in the oven and preheat to 500 degrees. You want the oven and the pan scorching hot.
Bring chicken stock to a boil in a saucepan and cook the orzo as directed on the box.
Combine all chopped vegetables in a large bowl. Coat with olive oil and balsamic vinegar; add chopped herbs; toss with salt and pepper. CAREFULLY pour the vegetables on the sizzling roasting plan and let cook for 10-15 minutes.
When the pasta and vegetables are both cooked to your liking, combine them in a large bowl. Add more olive oil, vinegar and salt and pepper to taste. Sprinkle with chopped fresh flat leaf parsley.