Tons of roasted vegetables, orzo pasta and a quick dressing make this perfect side dish, or vegetarian main.
- 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
- 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.
- Squeeze all the garlic out of the skins and lightly mash. Set this aside until you're ready to use as well.
- 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.
- Once orzo is ready, reserve 1/2 cup pasta water and then drain. Immediately add to bowl with vegetables and toss to combine.
- Add greens and toss again. If the pasta looks a little dry, use some of the reserved pasta water to thin things out.
- Serve warm or at room temperature.