Vegetable Orzo

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal. Recipe yield: 4 servings. INGREDIENTS • 1 cup orzo pasta • 2 tablespoons extra virgin olive oil • 1/2 red onion, chopped • 2 cloves garlic, minced • 1 cup chopped carrot • 1 small zucchini, quartered and sliced • 2 tablespoons balsamic vinegar • salt and pepper to taste • 1 lemon, juiced DIRECTIONS 1. Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. 2. Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.