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Roasted vegetable orzo

  • Author: Mansee
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x

Description

Tons of roasted vegetables, orzo pasta and a quick dressing make this perfect side dish, or vegetarian main. 


Scale

Ingredients

  • 1 large eggplant, diced
  • 1 medium butternut squash, peeled, seeded and diced
  • 2 zucchini, diced
  • 1 large onion, diced
  • 1 head of garlic, broken into cloves (unpeeled!)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 1/2 cups dry orzo
  • 2 teaspoons dijon mustard
  • 2 tablespoons apple cider
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup olive oil
  • 2 cups baby kale or spinach, roughly chopped

Instructions

  1. Preheat oven to 425 Combine eggplant, butternut squash, zucchini, onion and garlic cloves in a large bowl. It doesn't matter how much of each you have, but you want about 6 cups of diced vegetables. Add enough olive oil to coat everything really well - about 1/4 cup - and salt and pepper. Toss to combine. Spread vegetables out on two baking sheets and roast for 30-40 minutes, tossing once halfway through. You want the vegetables to be browned and caramelized, and garlic to be soft when you press on a clove. Set aside until ready to use.
  2. Squeeze all the garlic out of the skins and lightly mash. Set this aside until you're ready to use as well.
  3. Cook orzo according to package in salted water. In a large bowl (preferably the one you'll serve this in!), add mashed garlic, mustard, apple cider and red pepper flakes. Whisk to combine, pulling a tablespoon or two of pasta water from the pot (or just regular hot water) to help move things along. Slowly whisk in olive oil and combine until you have a dressing. Add vegetables to dressing and toss to combine.
  4. Once orzo is ready, reserve 1/2 cup pasta water and then drain. Immediately add to bowl with vegetables and toss to combine.
  5. Add greens and toss again. If the pasta looks a little dry, use some of the reserved pasta water to thin things out.
  6. Serve warm or at room temperature.