Lemon Orzo Primavera

I had higher hopes for this one...I found the flavor that I thought SHOULD be there, somewhat lacking. One of the things I have discovered in vegetarian recipes is that there doesn't seem to be any middle ground. Either a dish is kind of bland or it hits you in the face with a two by four of seasoning. Another "Sage" hint? seasoning is EVERYTHING.
Having said all that? This is still a keeper, next time I will just add more seasonings & vegetables (roasted first which I think would bring out and concentrate flavor better) Also salt and pepper which the original recipe didn't call for. Hmmm
Anyways, give it a try and make it YOUR own...flavor profile is there...just needs color and tweaking.
 LEMON ORZO PRIMAVERA
1 Tablespoon Olive oil *I didn't use
1 cup uncooked Orzo pasta
1 clove Garlic, minced
1 Medium Zucchini, Shredded *I just used veggie peeler for some and sliced thin the rest
1 Medium carrot, Shredded *Just vegetable peeled the whole thing in thin strips
1 14oz can Vegetable stock * I used about 2 cups home made veggie stock you may need more or additional water even before orzo is done.
1 Lemon, zested * I love lemon and the freshness in flavor so I used zest of a fairly large one
1 Tablespoon fresh Thyme, chopped
1/4 cup Vegan parmesean

Directions:
heat oil in a pot or large skillet over medium heat. Stir in orzo and cook about 3 minutes or until a golden brown. Stir in zucchini and carrots, cook another few minutes. Stir in garlic, cook another minute or two then add vegetable stock. Stir in lemon zest. Bring to boil. Reduce heat to low and simmer 10-15 minutes until liquid is absorbed and orzo pasta is tender. Season with thyme and Parmesan cheese to serve.