Grilled summer vegetables tossed in a simple vinaigrette and served over creamy orzo.
Summer is no doubt all about the vegetables and this creamy orzo with grilled vegetables is just that! Grilled eggplant, zucchini, and asparagus tossed in a simple herb and garlic vinaigrette, and then served over creamy orzo. Key to this dish is to toss the veggies with the vinaigrette while they’re still warm so that way they soak up all the good flavor. Serve this as a side or make it into a satisfying main meal.
- 1 lb. eggplant, sliced lengthwise into 1-inch thick planks
- 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)
- 2 tsp. fresh lemon juice
- kosher salt and fresh black pepper
- 2 cups dry orzo**
- 2 Tbsp. unsalted butter
- ½ - ⅔ cup half and half
- ⅓ cup grated Parmesan cheese
- kosher salt
- 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.
**orzo is a form of short-cut pasta, shaped like a large rice, and can be found in the pasta aisle