Roasted Vegetables W/Tahini Sauce over Orzo |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I concocted this for RSC #7. I love the earthiness of roasted/grilled vegetables; I think they taste best prepared this way. I wanted a sauce that was a bit different with a lot of flavor. And the kids wanted pasta. ;) Ingredients:
2 baby eggplants |
2 bell peppers, any color |
1 pint cherry tomatoes |
2 tablespoons olive oil |
1 cup cooked garbanzo beans (may use canned) |
1 teaspoon kosher salt |
1/2 cup tahini |
1 cup vegetable stock |
3 garlic cloves, minced |
1 lemon, juice and zest of |
1/4 teaspoon salt |
0.5 (16 ounce) box orzo pasta, cooked according to package directions |
Directions:
1. Quarter the eggplant & peppers, put into large bowl with tomatoes & coat w/olive oil. Either grill or roast in a 350F oven on a baking sheet until softened & charred. *Note: the tomatoes will not take as long. Start eggplant & peppers 1st.* This will take 10 - 15 minutes, depending on your oven or how hot your grill is. When they are done, sprinkle with kosher salt & place on a platter. Sprinkle with garbanzo beans.
2. Sauce: Whisk hot vegetable stock into tahini. Add garlic, lemon juice & zest, and salt.
3. Serve vegetables over orzo & top with sauce.
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