Tuscan Grilled Vegetables with Orzo

Moe and I have been traveling like crazy so cooking hasn't been much of an option.  However, now that we are back stateside, I am excited to hit the kitchen again.  While we were in New York, my sister-in-law, Hannah, introduced me to Penzeys spices.  It is an online spice store which has the most amazing chip/veggie dip ever.  I recently ordered some and my spices came with a wonderful magazine. Although it featured recipes using Penzeys spices only, I was able to modify some of them to get some fabulous results.  In the spirit of eating healthy, this was a wonderful spring orzo that can be serve both warm or cold.

Tuscan Grilled Vegetables with Orzo
Source:  Modified from Penzeys Magazine, Summer 2012
Serves:  4 servings

1/2 cup orzo, cooked al dente
1 red bell pepper,  sliced into one inch cubes
1 small zucchini, sliced into one inch cubes
1 shallot, finely diced
1 garlic clove, minced
8 grape tomatoes, halved
2 teaspoons olive oil
2 tablespoon butter
1 tsp Italian seasoning herb mix (any variety - I used a feisty Tuscan seasoning mix I bought at the farmers market) or 1 tsp Penzeys Tuscan Sunset
1/4 cup almond slices or pine nuts
2 tablespoons Parmesan cheese
salt and pepper to taste

Toss zucchini and bell pepper in 1 tsp of olive oil, salt and pepper, and 1/4 tsp Italian seasoning.  Vegetables can either be cooked and charred on the grill or in the oven. If you cook them in the oven then cook the bell peppers for 4 minutes at 400 degrees then add zucchini. Cook another 4 minutes then switch the oven to low broil for another three minutes.  Remove and allow vegetables to cool. 

In a skillet, heat 1 tablespoon of butter.  Add nuts and allow to brown for 5 minutes stirring frequently.  Remove nuts and set aside.

Add one tablespoon butter and 1 tsp olive oil and heat in saucepan.  Add garlic and onion and saute until translucent.  Add remaining Italian seasoning and mix well.  Add orzo, grilled vegetables, and grape tomatoes.  Mix and serve with fresh Parmesan cheese sprinkled on top.  Orzo can also be chilled and served the next day. 

Rating:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J