Jen Snow Design

Made this last night to have for my lunches this week. It is very tasty and can be easily modified to suit what you have in the pantry.

Ingredients:
4 large sausages, preferably hot Italian
4 ripe but firm tomatoes (quartered) or pint of cherry tomatoes (halved)
2 peppers, preferably different colours, halved
3 tbsp (45 mL) olive oil
2 cups (500 mL) orzo or uncooked rice, or quinoa
1 head broccoli, cut into small florets
1/4 cup lemon juice
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) each chopped fresh dill and basil or 2 tsp (10 mL) dried basil and 11/2 tsp (7 mL) dried dillweed
3 green onions, thinly sliced

Method:
Preheat oven to 400 degrees. Place tomatoes and peppers on baking sheet and drizzle with olive oil. Bake until roasted approx 45mins. Grill sausages on barbeque or pan fry.

Meanwhile, boil orzo, rice or quinoa following package directions. Two minutes before orzo is cooked, stir in broccoli. Drain and turn into a big bowl. In a small bowl, whisk 2 tbsp (30 mL) each oil and 1/4 cup lemon juice, ½ tsp (2 mL) each salt and pepper. Stir into orzo mixture. Chop grilled tomatoes and peppers. Slice sausages. Prepare herbs and onions. Stir all into orzo. Taste. Add more juice and salt if needed. Delicious warm or at room temperature. Will keep overnight in the refrigerator.

{via chatelaine}