Orzo All Ortolana
1 pound grilled vegetables
Brush vegetables lightly with oil. Grill 10 minutes or until soft. Dice.
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
6 leaves fresh basil
salt and white pepper to taste
1 pound orzo, rice or barley, cooked
6 ounces goat cheese
1 ounce sun-dried tomatoes, minced
Choose vegetables such as bell peppers, eggplant, onions, mushrooms or zucchini and cut pieces or slices big enough not to fall through the grill.
Meanwhile, mix remaining oil with vinegar, basil, salt and pepper. In a large bowl, combine orzo, crumbled goat cheese and tomatoes. Add diced vegetables. Toss with dressing. Chill and serve. Makes four to six servings.
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