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A FABULOUS garden dish for summer veggies (vegan/vegetarian)
You could easily grill the veggies, too. This is DELICIOUS - my three year old is absolutely devouring it. Even my super picky kiddo is loving it.
2 small eggplants, peeled and cubed
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
1 orange pepper, 1 -inch diced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound orzo (or other pasta or grain would work, too)
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
You can refrigerate this or serve it at room temperature. I added a container of crumbled feta, but you could also do parmesan or leave it out entirely for a vegan meal. If you grow your veggies, you could do this for almost nothing (assuming you have olive oil on hand and just need to buy the orzo - or could use up scraps of other pasta that you have leftover).
It's supposedly good in the fridge for a week, too. I made a huge bowl of it and plan to eat it for lunches this weekend/next week.
Other variations include adding fresh herbs (once cooled), alternate cheeses, toasted pine nuts or almonds, etc.
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Happy Thanksgiving
Christmas Weight Loss Challenge
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