Baked Orzo with Vegetables and Mozzarella
leftover grilled vegetables from Grilled Caponata Salad recipe
8 ounces orzo
1 teaspoon tomato paste
1.5 cups vegetable stock
a few tablespoons of oregano, or other Italian seasonings
shredded mozzarella cheese (a handful or two; or however much you like)
grated Parmesan cheese (again, however much you like for topping after its baked)
Preheat oven to 350F. Heat a large frying pan over; add in the orzo and tomato paste and cook for a few minutes. Mix in the stock and warm for another 2 minutes. Off the heat, add the oregano (or other Italian seasonings), mozzarella, Parmesan and grilled vegetables and mix well. Season with salt and pepper (about 1 teaspoon each).
|pretty, delicious, and colorful vegetables....|
Transfer mixture to an 8x11 ovenproof baking dish. Cover with foil and bake 20 minutes. Remove foil and then bake for another 20 minutes without the foil. Let rest a few minutes before serving.