Sweet summer veggies are a quick trick when you start them in a skillet and slide into the oven to finish. Serve them on top of itty bitty orzo, and drizzle with a zippy pan sauce.
What You Get
Spring onions or shallots
Cooked orzo pasta
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Preheat the oven to 450°F.
If you received patty pan squash, cut them into quarters. (If you received zucchini, cut them into bite-size pieces.) Slice the spring onions. In a bowl, combine the squash, spring onions, and peppers. Drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat.
Preheat a large ovenproof pan over medium-high heat. Add the squash, spring onions, and peppers in a single layer, and cook until blistered on the first side, 4 minutes. Stir the vegetables, transfer the pan to the oven, and roast until tender, 12 to 15 minutes.
Meanwhile, cut the lemon in half. Drain and roughly chop 1 tablespoon capers. When the veggies are ready, transfer them to a plate. Return the pan to medium-low heat, add the capers, and stir to warm through, 30 seconds. Stir in the juice of 1 lemon and 2 tablespoons butter. Whisk until slightly thickened and glossy, 2 minutes.
Reheat the orzo in the microwave until steamed through and warm, 1 to 2 minutes.
Spoon the orzo into bowls and top with the roasted summer vegetables. Drizzle everything with the lemon-caper sauce, crumble the goat cheese over, and serve warm.
Contains: milk, wheat.