I have roasted the veggies in the oven (tossed with some olive oil and cooked in a 400 degree oven), on the barbecue and even sautéed on the stove top (if you use the stove top, cube the veggies before cooking). All work great! I usually prefer grilling the vegetables on the barbecue for maximum flavour however this may make your dish look a little “messy” because of the charring.
I love pairing this recipe with baked tilapia with a browned butter sage sauce.
The recipe for the roasted garlic is on the blog and can be found here.
Veggie Orzo with Roasted Garlic
Author: Penny
Ingredients
- 2 medium-sized zucchinis, cut into ½ inch thick slices on a bias
- 2 carrots, cut into ¼ inch thick slices on a bias
- 1 large red onion, cut into ½ inch slices
- 3 or 4 large roasted garlic cloves, smashed (roasted garlic recipe is on the blog)
- ½ cup olive oil, divided
- 1¼ cups dried orzo
- ½ cup white wine
- 2 to 3 cups vegetable broth (you can also use chicken broth)
- Couple of handfuls of baby spinach
Instructions
- Cut the vegetables and coat with about ¼ cup of olive oil. Grill the veggies on the barbecue (or in a 400 degree oven) until they are cooked through. Let the veggies cool slightly and chop into smaller (~1/2 inch) cubes.
- Heat a couple of tablespoons of olive oil over medium-high heat in a pot. Add the orzo and toast for a couple of minutes stirring constantly and coating each grain of pasta with oil. Add the wine and cook it down. Add the broth and bring it to a boil. Reduce heat and cook stirring occasionally until pasta is cooked and broth is mostly evaporated (start with ~2 cups and add more as needed). Make sure to stir often and to leave some moisture.
- While the pasta is cooking, in a small bowl mash the roasted garlic with 1 to 2 tablespoons of olive oil to make a paste and season with salt and pepper.
- Add the garlic paste and a couple of handfuls of baby spinach to the hot pasta and mix well and allow the spinach to wilt. Add the grilled veggies and mix to combine. Serve warm.
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