Go Back
Mediterranean Orzo with Roasted Veggies
Print

Orzo with Roasted Veggies

This is a wonderful Mediterranean side dish or can be made into a main dish meal by adding cubed tofu for protein. Whenever I serve this to guests they always ask for seconds. The lemony sauce, roasted veggies and rice-like orzo pasta create a great flavor and texture combination!
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword Orzo with Roasted Veggies, Roasted Vegetables and Orzo
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 small eggplant, peeled, 1" diced
  • 1/2 red bell pepper, 1" diced
  • 1/2 orange or yellow bell pepper, 1" diced
  • 1 small red onion, 1" diced
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp Sea or Kosher salt
  • 1/4 tsp black pepper, ground
  • 1/2 lb orzo pasta
  • VINAIGRETTE SAUCE:
  • 1/4 cup fresh lemon juice
  • 1/4 cup Extra virgin olive oil
  • 1/2 tsp Kosher or sea salt
  • 1/4 tsp black pepper, ground
  • TO ASSEMBLE:
  • 2 green onions, minced
  • 1/8 cup pine nuts or slivered almond, toasted (See Note below)
  • 8 basil leaves, julienned
  • 1/2 pkg cubed extra firm tofu (optional)

Instructions

  • Preheat oven to 425 degrees F
  • In a large bowl, combine the vegetables and garlic with the olive oil, salt and pepper.
  • Roast for 40 minutes, stirring once.
  • Meanwhile, cook the orzo in boiling salted water for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
  • Add the roasted vegetables, making sure to scrape the seasonings and liquid from the roasting pan into the bowl.
  • Whisk together all the sauce ingredients and smooth and combined. Pour over pasta and veggies and stir to coat. Let cool to room temperature.
  • Add the scallions, nuts, basil and optional tofu cubes. Stir to coat and combine. Serve at room temperature. Enjoy!

Notes

Note:  To toast almonds, add to a medium saute pan and cook over medium-low heat for about 3-5 minutes until toasted and fragrant.