1 Medium Sized Zucchini Cut In Slices 1/4 Inch Thick
1 Pint Cherry Tomatoes, Halved
A Pound Of Orzo Pasta
Two Cloves Of Minced Garlic
The Juice Of 1/2 Lemon
3/4 Cup Of Olive Oil
1/2 Teaspoon Red Wine Vinegar
A Tablespoon Of Chopped Fresh Italian Parsley
A Tablespoon Of Chopped Fresh Basil
3 Teaspoons Sea Salt
1/4 Teaspoon Of Crushed Red Pepper Flakes
Place the zucchini and the tomatoes in a mixing bowl and sprinkle the salt over the mixture. Let the vegetables sit for 15 minutes. The salt will extract the juice of the vegetables. This liquid will be used to create the sauce.
After 15 minutes or so, add the garlic, the lemon juice, the vinegar, and the olive oil and mix everything thoroughly. In the meantime, cook the orzo in a pot of salted, boiling water according to the package instructions. Drain the orzo well in a colander.
While the orzo is still hot, add it to the vegetable mixture and mix well. Add the parsley, the basil, and the crushed red pepper flakes.
You can serve the dish warm or at room temperature. You can add toasted pine nuts, kalamata olives, and/or crumbled feta cheese, if desired.