Creamy Orzo with Grilled Vegetables
Try this Creamy Orzo with Grilled Vegetables recipe
Try this Creamy Orzo with Grilled Vegetables recipe
- kosher salt
- 1/3 cup grated parmesan cheese
- 2 tbsp. unsalted butter
- 2 tsp. fresh lemon juice
- 1 lb. eggplant sliced lengthwise into 1-inch thick plank
- 1 lb. zucchini halved lengthwise
- 1 lb. asparagus ends trimmed
- 2 tbsp. extra-virgin olive oil plus extra for brushing veggies
- 1 tbsp. lemon zest*
- 1 small clove garlic pressed
- 1 tbsp. fresh minced herbs (i used combo of dill cilantro, basil)
- kosher salt and fresh black pepper
- 2 cups dry orzo**
- 1/2 - 2/3 cup half and half
- Carbohydrate 2.81347517708815 g
- Cholesterol 12.6211111142258 mg
- Fat 9.27250660090152 g
- Fiber 0.842086029213971 g
- Protein 2.05511128086126 g
- Saturated Fat 3.56177853009569 g
- Serving Size 1 1 -8 as side (239g)
- Sodium 101.759128443007 mg
- Sugar 1.97138914787417 g
- Trans Fat 0.480357659412328 g
- Calories 99 calories
Step-by-step
- 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.
Creamy Orzo with Grilled Vegetables: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But this Creamy Orzo with Grilled Vegetables recipe is my saving grace! It's a beautiful blend of fresh, grilled vegetables and creamy, comforting orzo pasta – a perfect harmony of textures and flavors that satisfies the whole family, and doesn't leave me stranded in the kitchen for hours on end.
The beauty of this dish lies in its simplicity. The grilling process adds a smoky char to the eggplant, zucchini, and asparagus, enhancing their natural sweetness. The vibrant vinaigrette, bursting with fresh herbs and lemon zest, cuts through the richness of the creamy orzo, creating a balanced and delightful taste. It's a vibrant, colorful dish that's both visually appealing and incredibly satisfying. I often find myself making a double batch because it’s equally delicious served as a warm side dish or a light yet filling main course.
The magic of the vinaigrette: The homemade vinaigrette is the secret weapon in this recipe. It’s a quick and easy blend of olive oil, lemon zest, garlic, herbs, and lemon juice. The fresh herbs—I love using a mix of dill, cilantro, and basil—add a wonderful aromatic dimension, while the lemon juice provides a bright, zesty contrast to the richness of the orzo and grilled vegetables. Don't be afraid to experiment with different herbs; it’s a fantastic way to personalize this dish to your own liking.
Orzo – the perfect pasta for this dish: Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully. The creamy sauce clings perfectly to the orzo, creating a luxurious and comforting texture. I like to use a combination of butter and half-and-half for extra creaminess, but you can easily adapt it to your preference – heavy cream, or even just milk would work well too.
Grilled vegetables – a healthy and flavorful addition: Grilling the vegetables adds a smoky flavor that elevates their taste. Eggplant, zucchini, and asparagus are my favorites for this recipe, but feel free to experiment with other vegetables like bell peppers, onions, or even cherry tomatoes. The grilling process also helps to tenderize the vegetables while retaining their nutrients. It’s a win-win!
This Creamy Orzo with Grilled Vegetables recipe is more than just a meal; it's a testament to the power of simple, fresh ingredients and the joy of creating a delicious and satisfying dish without spending hours in the kitchen. It's a recipe I return to again and again, and I know you’ll love it too.
Tips and Variations:
- Vegetarian Option: This recipe is already vegetarian, but you can easily make it vegan by using vegan butter and a plant-based alternative to half-and-half.
- Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
- Add Protein: Grilled chicken, shrimp, or halloumi cheese would be delicious additions to this dish.
- Make it ahead: The orzo and the grilled vegetables can be prepared ahead of time and reheated before serving.
- Leftovers are great!: This dish reheats beautifully and tastes even better the next day!
So, the next time you’re looking for a quick, healthy, and delicious weeknight dinner, give this Creamy Orzo with Grilled Vegetables recipe a try. It’s a crowd-pleaser that’s sure to become a regular in your dinner rotation. Enjoy!
