Back in May I posted a recipe for “Grilled Salmon over Vegetable Orzo with a Lemon Garlic Dressing.” The orzo that I made in that recipe is almost exactly the same recipe as I used in this one, with only a few minor changes….and then of course the addition of the delicious homemade bruschetta, a recipe I got from my pasta loving college roomie, Jenna!
What you need (for the orzo):
– Orzo pasta
– 1-2 lemons
– feta cheese
– olive oil
– salt
– pepper
– red bell pepper
– green bell pepper
– asparagus
– mushrooms
– eggplant
Then:
– chop up your veggies and place in a bowl, mix with olive oil, salt and pepper
– spread veggies out evenly on a baking sheet and bake at 350 for 20-25 minutes, or until veggies are soft
– meanwhile, cook the orzo pasta according to directions, drain and place in a bigger pot
– stir in the cooked veggies, feta cheese and juice from one lemon with the cooked orzo
What you need (for the bruschetta):
– baguette bread
– mayonnaise
– shredded parmesan cheese
– olive oil
– minced garlic
– parsley
Then:
– chop up your tomato and place in a bowl, mix with olive oil, garlic and parsley
– in a separate bowl mix together mayonnaise and parmesan, using more parmesan than mayonnaise, creating almost a paste
– cut your bread into slices, spread the mayonnaise/cheese mixture evenly on top of each slice, then place tomato mixture on top
– place on a baking sheet and bake at 350 for 10 minutes
ragan's remarkable renditions 