Orzo with Grilled Vegetables
and peach, arugula salad

Name: Orzo with Grilled Vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup Cheese, parmesan (opt), grated; 2 Bell peppers, red, cored and halved; 1/2 lb Zucchini, medium, sliced; 1 lb Eggplants, Chinese (sub Italian eggplants), sliced; 1 Tbsp Oil, cooking; 1 1/2 cups Orzo; 1 can Tomatoes, diced (14 oz / 397 g); 2 Peaches, chopped; 4 oz Arugula; 2 Tbsp Oil, olive; 1 Tbsp Vinegar, balsamic

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Grilled vegetables bring smoky, savory flavors to this summer pasta that is great served warm or at room temperature as leftovers.

Ingredients

Metric

Servings:

Orzo with Grilled Vegetables:

Cheese, parmesan (opt) - 1/2 cup , grated
Bell peppers, red - 2 , cored and halved
Zucchini, medium - 1/2 lb , sliced
Eggplants, Chinese (sub Italian eggplants) - 1 lb , sliced
Oil, cooking - 1 Tbsp
Orzo - 1 1/2 cups
Tomatoes, diced (14 oz / 397 g) - 1 can

Peach and Arugula Salad:

Peaches - 2 , chopped
Arugula - 4 oz
Oil, olive - 2 Tbsp
Vinegar, balsamic - 1 Tbsp

Prep

Cheese - Grate cheese. (Can be done up to 5 days ahead)
Bell peppers / Zucchini / Eggplants - Core red peppers and slice in half. Slice the zucchini and eggplant into ½” (1.25 cm) thick slices. Store vegetables in one container. (Can be done up to 3 days ahead)
Peaches - Chop peaches.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

If cooking on grill: Preheat grill to 500F (260C) degrees. Clean grates and brush with cooking oil. Place veggies over direct heat. Season with some salt and pepper. Sear veggies for 3 to 4 minutes each side, with the cover closed. Check veggies and continue cooking until tender and golden brown.
If cooking on stove: Heat grill pan over medium-high heat. Brush with cooking oil. Place veggies onto hot grill pan (cook in batches if needed). Season with some salt and pepper. Grill veggies for 3 to 4 minutes each side. Check veggies and continue cooking until tender and golden brown.
Bring a stock pot of water to boil over high heat. Season with salt and add pasta. Cook until al dente, tender but not soggy. Drain.
When vegetables are cool enough to handle, roughly chop into bite-sized pieces.
Toss pasta with grilled vegetables and diced tomatoes (including liquid). Top with cheese.
Combine arugula and peaches. Toss with olive oil. Drizzle with balsamic vinegar.
Serve pasta with salad on the side and enjoy!

Reviews

Ratings

0 reviews