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8 ounces orzo (about 1 1/3 cups) 6 1/2 tablespoons extra-virgin olive oil, divided 4 tablespoons red wine vinegar, divided 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices 1 red or yellow bell pepper, quartered 3 tablespoons purchased [...]
Read the recipe at epicurious.com
