Orzo Casserole with Vegetables

Olive Oil
2 lg red onions, coarsely chopped
1/2 tsp cinnamon
4-5 carrots, peeled & diced (2C)
1 pound orzo pasta
3 C peeled, seeded, and chopped (canned work great)
2 bay leaves
1 tsp oregano
1 1/2 lb zucchini, cut into 1-inch cubes
2 garlic cloves
2 TB balsamic vinegar
grated cheese to garnish

*Cook onions in 2TB oil over low heat for 10 mins. Add the cinnamon, stir and cook an additional 4-5 mins.
*Cook the carrots in oil over low heat for 15 mins. Cook the zucchini on love for about 8 minutes. add garlic and cook 1 minute.
*Preheat oven to 375. Bring 4 cups of water to rolling boil, add orzo, cook until tender, drain, pour contents into casserole dish.
*Add onions, carrots, zucchini, tomatoes, bay leaves, oregano, salt and pepper and mix. Cover and bake for 20-25 minutes. Add a little oil and balsamic vinegar before serving.

-This recipe takes some work, but is really yummy!


RECIPE FROM: Kelsey Hanson