Total Prep/Cooking Time: 45minutes
Number of Servings: 5-‐6
Serving Size: ½ cup
Ingredients
- 1 cup of orzo
- 2-‐3 small zucchini, sliced
- 1 orange bell pepper, diced
- 2 roma tomatoes, seeded and diced
- 2 cups of kale, diced
- 1 cup of fresh basil, minced
- ½ cup of fat-‐reduced feta cheese, crumbled
- ¼ cup of balsamic vinegar
- olive oil, salt & pepper for seasoning
Directions
- Marinade thinly sliced zucchini in balsamic vinegar and a mix of 2-‐3 tsp. olive oil, in addition to salt and pepper (as preferred). Let the marinated zucchini slices sit for a couple of hours or overnight (don’t throw the marinade out when finally removing the slices!).
- Cook orzo according to package. While the orzo is cooking, heat oil and sauté the zucchini slices. When they are gold-‐brown from both sides, put them on a plate covered with paper towels to remove leftover oil.
- Use the same pan to sauté the kale, add the diced bell pepper a few minutes later, and finally the diced tomato. After letting it cook for a few minutes, add the marinade from the zucchini slices as sauce to the pan. Let it cook on low heat for a couple of minutes.
- Add crispy zucchini slices and orzo to the pan; stir and add pepper and salt as preferred.
- Take the pan from the stove; add fresh basil and feta cheese, and mix well. The salad may be served warm or cold, depending on personal preference. Enjoy and go beavs!
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