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Orzo with Roasted Vegetables
A comforting Greek-inspired bowl of nutty brown butter orzo topped with spiced roasted vegetables. The combination of smoky cumin and sweet paprika gives the eggplant and zucchini a deep, savory flavor that pairs perfectly with the rich pasta. It makes a satisfying meatless dinner on its own. A dollop of creamy whole-milk yogurt and a drizzle of roasted red pepper sauce add a bright, tangy finish to every bite.
Ingredients
- 1 / 2 pound Japanese eggplants
- 1 / 2 pound zucchini
- 1 / 2 red bell pepper
- 1 / 2 green bell pepper
- 1 / 2 red onion
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground toasted cumin
- 1 teaspoon Spanish smoked sweet paprika
- 2 tablespoons unsalted butter 1 cup orzo pasta
- 1 3 / 4 cups boiling water
- 1/3 cup Greek-style whole-milk yogurt , homemade or purchased, whisked
- 1 tablespoon Roasted Red Pepper Sauce , optional
Instructions
- 1Gather sea salt and freshly ground black pepper for seasoning the dish.
- 2Preheat the oven to 475°F.
- 3Dice the eggplants, zucchini, bell peppers, and red onion into half-inch pieces. Place them in a large bowl and toss with the olive oil.
- 4Sprinkle the cumin and smoked sweet paprika over the vegetables. Season generously with salt and black pepper, then mix everything thoroughly.
- 5Arrange the vegetables in a single layer on a baking sheet. Bake for 20 to 25 minutes until they are soft, browned in spots, and starting to crisp.
- 6Melt the butter in a saucepan over high heat. Swirl the pan constantly until the milk solids fall to the bottom and turn a deep brown color, creating a fragrant brown butter.
- 7Lower the heat to medium and stir in the orzo. Cook for about 3 minutes until the pasta turns a toasted hazelnut color, then pour in the boiling water and half a teaspoon of salt.
- 8Cover the saucepan and reduce the heat to low. Simmer for 10 to 12 minutes until the liquid is fully absorbed and the orzo is tender.
- 9Remove the saucepan from the heat and let the orzo rest while the vegetables finish roasting.
- 10Transfer the cooked orzo to a serving platter or shallow bowls. Arrange the roasted vegetables over the pasta. Finish with a spoonful of yogurt and an optional drizzle of roasted red pepper sauce.