Roasted Eggplant, Zucchini and Tomato Orzo
Equipment
Ingredients
Ingredients
eggplant (cubed)
1 piece
zucchini (sliced)
2 piece
cherry tomatoes (halved)
400 g
orzo pasta
200 g
olive oil
60 ml
garlic cloves (minced)
3 piece
fresh basil (chopped)
15 g
parmesan cheese (grated)
50 g
salt
5 g
black pepper
2 g
Instructions
Preheat oven
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Prepare vegetables
Cut eggplant into cubes, slice zucchini, halve cherry tomatoes and mince garlic.
Season vegetables
Toss eggplant, zucchini, and cherry tomatoes with olive oil, minced garlic, salt and pepper on the baking sheet.
Roast vegetables
Roast the vegetables in the preheated oven for 25-30 minutes until golden and tender.
Cook orzo
While vegetables are roasting, cook orzo in salted boiling water according to package directions until al dente.
Combine ingredients
Drain orzo and toss with roasted vegetables, fresh basil, and grated parmesan cheese.
Serve
Serve immediately while warm, garnished with additional parmesan and basil if desired.
Original recipe
Storage
Best served fresh but can be stored in refrigerator. Add fresh herbs when reheating for best flavor.
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