Serve this orzo vegetable bowl at your Super Bowl party and your “I-want-to-keep-my-new-year’s-resolution” friends will thank you.
Yeah, I know it’s not as exciting as say this dip, or these wings. Let’s face it, game day food is fantastic.
But it’s usually loaded with calories and fat. And those new year’s resolutions are hard to keep when there’s food, food everywhere.
This loaded orzo vegetable bowl will help make it a little easier to not completely fall off the wagon with all of the other usual game day fare around.
Plus it’s easy to throw together. See, it’s not a recipe really. I pulled it together cause I wanted a meatless dish that’s light and quick. And I wanted to share with you one more game day item with a mediterranean flare.
Make it your own and use whatever vegetables you like best. I happen to like zucchini, red bell peppers and mushrooms. And I just happened to have those on hand.
I didn’t add any dressing either. I just added the juices from the sautéed the onion, zucchini and mushroom . It made a tasty sauce when mixed in with saltiness of the parmesan cheese and the creaminess of the mozzarella cheese.
But if you need a dressing, feel free to add whatever dressing you like. It’s your choice.
Oh, and I threw in some slices of fresh tomato. Just cause I love ‘em.
I’m including the recipe below but it’s loosely written in case you want to change things up.
Parmesan Mozzarella Orzo Vegetable Bowl
Ingredients
1 cup orzo cooked according to package directions
1 zucchini
1 red bell pepper, roasted, skin removed, sliced
1/2 onion sliced
1/2 cup mushrooms sliced
Olive oil for sautéing
salt
pepper
Parmesan cheese
Fresh mozzarella cheese
Directions
- In a medium saucepan sauté the onions, mushrooms and zucchini in olive oil until soft. Season with salt to taste. Your choice how soft you want the vegetables
- Combine all of the ingredients and let sit so the cheese will melt a little.
- Can be served at room temperature or cold.
