Summer Squash Orzo
Labor Day weekend is fast arriving, and with it the end of summer. While I understand that summer doesn’t officially end until later in September, to me Labor Day will always be the end of summer. Maybe it’s because of the school buses back on the roads, or the lack of college interns at work, or maybe it’s the closing of the local pools. Not sure which of those is the real reason but however I look at it I have to accept that soon my garden will be buried under snow. Luckily I am ending my summer on a high note, because the end of summer means that all the vegetables I love are in their full glory. Tomatoes of all colors, squash in all sorts of shapes, and sweet vidalia onions…yummy! This recipe utilizes all of these vegetables and depending on the variety in your market the variety of color combinations is mind boggling!
- 1 tbsp EVOO
- 1 vidalia onion, diced
- 5 basil leaves, torn
- 3 cloves garlic, minced
- 6 oz extra firm tofu, cubed
- 1 yellow squash, cut in .5in rings
- 1 zucchini, cut in .5in rings
- 2 cups tomatoes, halved and divided(I used a variety of Heirloom Cherry)
- 8 oz orzo, cooked per box and set aside
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 5minutes, until the garlic starts to turn golden. Add the tofu, squash, and zucchini and cook an additional 5 minutes until adding the tomatoes.
- Puree 1 cup of the tomatoes with the basil along with some salt and pepper until slightly chunky. Add the mixture along with the tomatoes halves to the saucepan. Cover and cook for 10minutes over medium low heat, stirring occasionally to prevent sticking.
- Pour the vegetable mixture over the orzo and toss well. Serve with Crusty Bread and enjoy!