This vegetarian dish is perfect for the end of summer – it’s reasonably quick, uses fresh summer vegetables, but the gruyere makes it taste slightly fall-ish. The mix of fresh cherry tomatoes and canned fire-roasted tomatoes is nice, too.
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Ingredients
- 4 Tbs. butter, divided
- 1 large shallot, minced
- 3 cloves garlic, minced
- 2 small zucchinis, diced
- 1/2 cup halved cherry tomatoes
- 2 cups uncooked orzo
- 1 (14.5 oz) can Muir Glen fire roasted diced tomatoes, drained
- 3/4 cup shredded gruyere cheese
- 2 Tbs. freshly chopped chives
- 1 pinch coarse salt and freshly ground pepper
