Creamy Orzo with Grilled Vegetables
Grilled vegetables tossed in a simple vinaigrette and served over creamy orzo.
Dovetailing Tip: Cook an additional 8 oz of orzo to be used in the Italian Orzo Spinach soup day 3.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | . eggplant, sliced lengthwise into 1-inch thick planks |
| 1 pound | . zucchini, halved lengthwise |
| 1 pound | . asparagus, ends trimmed |
| 2 tablespoons | extra-virgin olive oils, plus extra for brushing veggies |
| 1 tablespoon | lemon zest* |
| 1 | small clove garlic, pressed |
| 1 tablespoon | fresh minced herbs (i used combo of dill, cilantro, basil) |
| 2 teaspoons | fresh lemon juice |
| kosher salt and fresh black pepper | |
| 2 cups | dry orzo |
| 2 tablespoons | unsalted butter |
| 1/2-2/3 | cup half and half |
| 1/3 cup | grated Parmesan cheese |
| kosher salt |
Directions:
Preheat grill to medium-high.
Prepare the vinaigrette by combining olive oil, lemon zest, garlic, herbs, and lemon juice. Season with salt and pepper to taste; set aside.
Brush both sides of eggplant, zucchini and asparagus with olive oil. Season with salt and pepper.
Grill eggplant and zucchini, covered, for 4 minutes, then flip to the other side. Add asparagus and continue to grill all veggies, covered, for additional 4 minutes.
Remove from the grill and cool enough to handle. Chop the vegetables and toss with vinaigrette while warm. Taste for salt and pepper. Serve over creamy orzo.
Cook orzo in salted water according to package directions; drain. Return to pot and stir in butter, half and half, and Parmesan. Taste for salt and pepper.
Source: littlebroken.com
