By Samantha Ann Hekeler

Makes four half cup servings.

May be enjoyed hot or cold.

Great as a main or side dish.

Ingredients:

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Extra virgin olive oil

Pinch of sea salt

Pinch of Freshly ground pepper

Pinch of freshly grated parmesan (optional)

One cup gluten free orzo (prepare as instructed on package)

Mix of Fresh Vegetables (washed): (can use any type of veggies, but here is what I used)

Broccoli

Zucchini

French green beans

Green bell pepper

Red ripened cherry tomatoes

Preparations:

Prepare Orzo has instructed on package and set aside.

Wash and cut veggies to bite size liking.  I like to keep my green beans whole.  Keep cherry tomatoes separate/do not heat.

Heat skillet on medium using a tablespoon of EOO.

Sauté mixed veggies until softened

Add a pinch of sea salt

Add a pinch of freshly ground pepper

Toss lightly

Add the cooked Orzo to the veggie mix and toss lightly.

Fold in the cherry tomatoes

Plate and sprinkle with freshly grated Parmesan (optional)