Easy Veggie Orzo

Do you have a bunch of random veggies in your summer garden, and you're not quite sure what to make with them?

Here's a super duper easy way to put them altogether and call it a meal. It's kind of an "everything but the kitchen sink" catch-all that is also a crowd pleaser. Serve it warm, straight off the stove, or chill it to serve the next day, and the next, and the next. It works equally well as a vegetarian main course or summery side.

Start with whatever veggies you have on hand. On this particular day, I had carrots, green beans, and zucchini that needed to be used.

Wash and coarsely chop your veggies. Remember to feed any discards [like carrot tops] to your compost bin... or hungry hens! Our ladies simply adore carrot tops. I adore that nothing goes to waste.

Saute chopped veggies in a few tablespoons of extra virgin olive oil until tender (not mushy). Season generously with kosher salt and freshly ground pepper.

In the meantime, cook a package of orzo pasta according to directions. Drain and rinse with cold water to stop the cooking. Pour into a large bowl, toss with a drizzle of olive oil, and season with salt and pepper to taste.

Combine finished orzo with sauteed veggies; serve in a pretty glass bowl to show off your home-grown goodness! I love to use a trifle bowl to serve all of my layered and pasta salads... it just gives them a little something special!