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Roasted Tomato Zucchini Orzo
Olive Oil
Salt & Pepper
Cherry Tomatoes
Zucchini
Orzo
Parmesan
Chives
Pesto
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Preheat the oven to 425 degrees F. On a sheet pan, toss the tomatoes and zucchini with olive oil salt and pepper. Make sure the tomatoes are cut side up.
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Roast for 20-25 minutes until the tomatoes are wrinkled and the zucchini is lightly browned.
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While the tomatoes and zucchini are in the oven, simmer the orzo on the stove until al dente. Then drain it and transfer it to a bowl.
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Stir the pesto into the orzo.
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Gently fold the roasted tomatoes and zucchini into the orzo. Then stir in the Parmesan and chives.
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Roasted Tomato Zucchini Orzo