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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
Summer squash
Spring onions or shallots
Padrón peppers
Lemon
Capers
Cooked orzo pasta
Goat cheese
What You’ll Need
Olive oil
Salt and freshly ground pepper
Butter
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Step 1
Preheat the oven to 450°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Reheat the orzo in the microwave until steamed through and warm, 1 to 2 minutes.
Step 6
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.