Fall Vegetable Gratin with Herbed Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Leftovers make a fine salad for lunch. Ingredients:
1 eggplant, sliced into 1/4 slices |
1 tbsp extra virgin olive oil |
1 onion, finely chopped |
6 oz portabella mushrooms, sliced into 1/4 slices |
8 oz asiago , (1 cup) shredded |
2 zucchini, sliced into 1/4 slices |
1/2 cup parmesan cheese, grated |
3/4 cup bread crumbs |
3 tomatoes, cored and sliced into 1/4 slices |
1 lb. orzo |
1 tbsp extra virgin olive oil |
1/2 tsp dried oregano |
1 tsp lemon juice |
1/4 tsp ground pepper |
Directions:
1. Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with olive oil cooking spray.
2. Cover the bottom of the dish with eggpant slices and drizzle with 2 tsp basil olive oil. Sprinkle half the chopped onions on top of the eggplant.
3. Layer the mushrooms on top of the onions, sprinkle with Asiago cheese, and drizzle with remaining tsp basil olive oil. Layer on zucchini and top with remaining chopped onion.
4. In a small bowl, mix Parmensan, garlic olive oil, and 1/2 bread crumbs. Sprinkle over onions.
5. Finally, layer on tomatoes and sprinkle with remaining bread crumbs.
6. Bake at 350 for 35 minutes. Run under broiler for 3 to 3 minutes until top crumbs are lightly browned.
7. In the meantime, make the orzo by adding it to boiling water and cooking 7 to 9 minutes, stirring frequently. Drain and add remaining ingredients.
8. To serve, place 1/2 cup orzo on 8 plates. Divide gratin into eight pieces and serve with orzo.
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