Friday, January 14, 2011

Orzo with Basil Lemon Parmesan Vinaigrette by Tanjie

1 package orzo pasta

6 med. size bell peppers(yellow, red and orange)cut into bite size pieces

1 large purple onions, cut into bite size pieces

4cloves garlic, minced

4 large heirloom tomatoes

olive oil

salt and pepper

opt. 1 package baby portabello mushrooms, chopped

1. cook pasta according to directions and set aside to cool

2 preheat oven to 425. On a large cookie sheet toss together the peppers, onion, garlic and mushrooms with olive oil and salt and pepper.

3. Place the cookie sheet in the oven and roast for 30-40 min. just until the edges are charred a little.

4. When the veggies are cooked to perfection take them out and let them cool a bit, when they have cooled toss the pasta and cooked veggies all together in large bowl and toss with vinaigrette. And when this is all tossed together I cut the heirloom tomatoes in wedges and top the orzo with these beauties.

Lemon Basil Parmesan Vinaigrette-

2/3 c. olive oil

2/3 c. fresh lemon juice, also the zest of those lemons

3/4 tsp salt

1/2 tsp pepper

1/3c. chopped fresh basil

1/3 c. fresh grated parmesan cheese

2 cloves garlic, minced

1. mix olive oil, lemon juice, zest, salt, pepper, garlic and basil in a container with a lid. Place the lid on container and shake. Add the cheese just before tossing over the pasta and veggies.

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