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Orzo Salad with Roasted Summer Vegetables
Ingredients
  • 3 small zucchini, cubed
  • 1 pint cherry tomatoes, halved
  • 3 ears fresh corn, kernels shaved off
  • 2 Tablespoons olive oil
  • 1 teaspoon vinegar (white or red wine, or balsamic works)
  • 1 teaspoon kosher salt
  • pinch black pepper
  • 5 cups cooked orzo (about ½ lb raw)
  • 1 avocado, diced
  • subheading: Dressing:
  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  •  
  • 4 frozen basil cubes OR 4 teaspoons chopped basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • pinch black pepper
  • 2 teaspoons sugar or sweetener, optional
Steps
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