Mediterranean Orzo

I got this idea from Ina Garten's Barefoot Contessa Parties.  I make it quite differently and it's become a summer staple. My husband (who used to chef it up...he went to Culinary Institute of America) has cooked with Ina before.  We have a picture of them somewhere around here. Isn't that pretty neat?

Pretty much, I collect veggies from the garden to make this.  Here's a somewhat guide on how I make it, although I make it a bit different every time, depending on what I have.  I usually double it, as we gobble it up very quickly and don't get sick of having it for a couple days after.  This is what I gathered today:

To make this:

Mediterranean Orzo

1 small onion, chopped
2 garlic cloves, minced
1 small eggplant, diced
1 small zucchini, diced
1 small  summer squash, diced
1 pepper, diced
1 C. mushrooms, sliced
1/2 box orzo
 2 tomatoes, diced. 
1 T lemon juice
1 T olive oil
1 T Zahtar spice (Thyme, Sesame seeds, Sumac) 
1 block of feta, diced

1)  Caramelize onions in oil.  Add garlic. Add eggplant, zucchini, summer squash, pepper and mushroom.  Cover and cook until vegetables are tender.
2) Cook orzo according to package directions.  Combine vegetables and orzo. Add tomatoes.  Add lemon juice, olive oil and spice.  Add feta. 

It's good served warm or cold.

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