Roasted Eggplant, Zucchini and Tomato Orzo
This easy roasted vegetable orzo is packed with eggplant, zucchini and tomatoes along with roasted garlic, fresh herbs and parmesan.
Servings: 4
Ingredients
- 2 medium zucchini (about 1 pound), cut into 1/2-inch dice
- 1 medium eggplant (about 1 pound), cut into 1/2-inch dice
- 1 pint cherry tomatoes or grape tomatoes
- 2 smashed and peeled garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup orzo
- 1/4 cup chopped fresh herbs (basil, chives)
- 1/4 cup grated parmesan plus more for serving
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with with parchment paper.
- Toss the zucchini, eggplant, tomatoes and garlic with 2 tablespoons olive oil, Italian seasoning, salt and pepper on the prepared sheet pan. Spread them in a single layer.
- Roast the vegetables for 25-30 minutes, tossing halfway through roasting. The zucchini and eggplant should be lightly browned on the edges. The tomatoes should be wrinkled.
- Finely chop the roasted garlic.
- Cook the orzo in salted boiling water until al dente according to package instructions. Then drain in a mesh strainer.
- In a large bowl, gently stir the orzo, roasted vegetables and garlic.
- Fold in the basil, chives and parmesan.
Notes
You can make this recipe with whole wheat orzo or gluten-free orzo or with Italian barley or farro.
Store leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in the microwave. Or eat them cold as a salad and you can add greens such as arugula, spinach or chopped romaine.
Nutrition
Calories: 298kcal | Carbohydrates: 44g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 717mg | Potassium: 888mg | Fiber: 7g | Sugar: 10g | Vitamin A: 940IU | Vitamin C: 48mg | Calcium: 113mg | Iron: 2mg