Instructions

1. 1

   Heat 2 t. oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering.

2. 2

   Add the zucchini and a pinch of salt, and cook stirring occasionally until the zucchini is well-browned and just tender, about 3-4 minutes.

3. 3

   Remove the zucchini to a plate, add 1 t. oil, the corn and a pinch of salt. Cook until the corn is browned at the edges and just tender, another 3-4 minutes, add corn to the plate with the zucchini.

4. 4

   To the skillet, add the remaining 2 T. oil and the orzo. Cook stirring constantly until the orzo is toasty and browned, 2-3 minutes.

5. 5

   Add the 3 c. liquid and the 3/4 t. salt. Bring to a simmer, reduce the heat to low, cover and cook, stirring once or twice throughout, until the liquid is absorbed and the orzo is tender, about 15-20 minutes. Off heat, add the sauteed veggies, scallions, mint, feta and lemon juice. Stir to combine, season with salt and pepper to taste.