Time to get out the grill for spring! This vegetarian meal does not skimp on flavor, and the addition of chickpeas gives great plant-based protein and fiber. Your family will ask you to make this orzo dish again and again!
Ingredients:
For the grilled veggies:
1-2 tablespoons olive oil or avocado oil
1 medium red bell pepper, halved or cut into ½” thick strips
1 medium orange bell pepper, halved or cut into ½” thick strips
1 sweet yellow onion, peeled and quartered (or cut into thick slices)
1 medium zucchini, cut into ½” thick rounds or strips
1 teaspoon garlic powder
Freshly ground salt and pepper
For the pasta:
8 oz orzo pasta (1 cup dried orzo)
1/3 cup reserved pasta water
¼ cup salted butter
1/2 cup goat cheese crumbles
Optional: 1 (15 ounce) can of chickpeas, rinsed and drained
8-10 large basil leaves, julienned (about 1/3 cup packed basil)
Freshly ground salt and pepper, to taste
Preheat grill to 400 degrees. Place vegetables in a large bowl, then drizzle them with olive oil, garlic powder and season with salt and pepper. If you do not want to grill the vegetables, roast them with olive oil on a parchment lined baking sheet at 400 degrees F for 20-25 minutes or until veggies are tender.
Make the brown butter while the vegetables are cooking. Add butter to a large saucepan or skillet and place over medium heat. The butter will begin to melt, crackle and then eventually foam. Stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan; this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool a bit (keeping butter in the pan but removing pan from heat) while you cook the pasta according to its package directions.
Once pasta is done cooking, reserve 1/3 cup pasta water and set aside, then drain the pasta and add it to the skillet with the brown butter. Stir it to coat all the pasta with the brown butter, then immediately add in the goat cheese and reserved pasta water; stir until creamy and the goat cheese has melted. Finally, add in all of the chopped grilled veggies, and generously season with salt and pepper to taste (I like a lot of black pepper!). Finally fold in the fresh julienned basil. Serve immediately. This pasta is excellent served warm or cold. Makes four servings.
Nutrition Information:
Serving size: 1 serving (based on 4)
Calories: 416; Fat: 19.1g; Saturated fat: 9.8g; Carbohydrates: 53g; Fiber: 4g; Sugar: 3.5g; Protein: 11.3g
Printed recipe available at: https://www.ambitiouskitchen.com/30-minute-grilled-veggie-orzo/
