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| Such gorgeous color makes me happy |
I accidentally made an excellent vegan dinner last night and since that hardly ever happens, I felt like I needed to share it with the world...or the 3 people who read this blog :)
Ingredients
1 pint organic cherry tomatoes
7 small organic sweet peppers (you could use one or two big bell peppers, but it's less cute)
1 bulb organic garlic with the bottom chopped off
4 cloves of garlic, minced
1/2 box Barilla Orzo (not promoting them, just didn't measure the orzo)
1 10 oz bag frozen organic broccoli
Roasted sunflower seed kernels
Good olive oil
Thyme
Oregano
Sea Salt
Fresh ground pepper
Cayenne
Instructions
Recreate the beautiful photo above by combining the tomatoes, peppers and garlic in a cast iron pan. I drizzled with a Tuscan Herb infused olive oil, but regular would do. Sprinkle with salt and pepper and place in the oven at 450 degrees until the skin begins to wrinkle, about 20-30 minutes.
While that's in the oven, start cooking your orzo according to the directions on the box. Then, take the bag of frozen broccoli and spread evenly on a cookie sheet. Drizzle with olive oil and sea salt and place in the oven with tomato/pepper/garlic pan. Remove when broccoli is warmed and perhaps slightly browned on the tippy top, usually not long after you remove the tomato/pepper/garlic pan.
Once your orzo is cooked, drain and place in a big mixing bowl. Add a sprinkle of thyme, oregano and cayenne to taste, then set aside. In a small pan, warm 4 cloves of minced garlic with a few tablespoons of your good quality olive oil over medium low heat. Once you remove the cast iron pan, roughly chop the peppers and garlic (if it won't squeeze out of the paper skin) and add them to the olive oil/garlic mixture. Then, add the tomatoes and just squish them with a spoon. Take all of this and mix with the orzo. Serve orzo mixture beneath roasted broccoli, a small handful of sunflower seed kernels and enjoy!
