I haven’t touched my computer in over 36 hours. It’s been glorious.
Among other things, I’ve been busy in the kitchen today. Meeker agreed that this veggie/orzo kitchen creation was blog-worthy.
I cut up the first set of veggies: bell peppers, eggplant, red onion, zucchini, and garlic.
Then, tossed them with about 2 tbs. of olive oil + salt and pepper.
And spread them on a baking sheet.
Roasted at 450* for 22 minutes (because 22 is my favorite number).
Then I took them out, stirred them up, added the mushrooms and scallions and roasted for another 22 minutes.
Meanwhile, I boiled 8 oz (half a package) or orzo pasta for about 8 minutes – then combined the veggies and the cooked orzo. I dressed it all with lemon juice and olive oil.
- 1 eggplant, diced into cubes
- 1 zucchini, sliced into half moons
- 2 bell peppers, diced
- 2 cloves garlic, minced
- ½ red onion, diced
- 1 cup scallions, sliced
- 2 cups mushrooms, sliced
- ¼ cup olive oil, divided
- 1/3 cup lemon juice
- 8 oz. orzo
First, preheat the oven to 450*
Slice the first 5 veggies (eggplant, zucchini, bell peppers, garlic, onion), toss with 2 tbs. olive oil and salt/pepper. Then spread them on a baking sheet and roast for 20ish minutes. Remove, stir, add the scallions and mushrooms and roast for another 20 minutes.
Meanwhile, cook the orzo in salted boiling water for 7 to 10 minutes and drain. When the veggies are done- combine with the orzo, and dress with 1/3 cup lemon juice, 2 more tbs. olive oil, and salt/pepper to taste. Can be served warm or at room temperature.