So this is pretty very much like the Five-Vegetable Pasta I made and I posted about in the post titled Bruschetta Pasta. Basically the only difference is the way I cut and cooked the zucchini and the pasta itself. I used that recipe to make this. I didn’t realize when I decided to make it that it was going to be such a hot day. My original plan was to cook all the vegetables in the oven, but I decided while I was waiting for one batch to cook I might as well cook the mushrooms on the stove.
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Bruschetta Orzo
—1 medium or large eggplant, cubed (very small)
—4 medium sized tomatoes, cubed
—2 zucchinis, cubed (tiny)
—1 lb of mushrooms, chopped (tiny)
—1/2 of a large onion, chopped (tiny)
—olive oil
—two tablespoons of butter
—garlic powder
—garlic salt
—pepper
—sweet basil
—balsamic vinegar
—1 1/4 cup orzo
—2 1/2 cup water
—2 teaspoons Better Than Bouillon
—Parmesan cheese, grated, as desired
Heat the oven to 450°F.
Put the cubed eggplant on a parchment paper lined baking sheet. Drizzle with olive oil, sprinkle with garlic salt. Mix it up, then spread the eggplant evenly over the baking sheet. Bake for 15 minutes, then take the pan out of the oven and stir the eggplant adding more garlic salt. Bake for another 15 minutes, then take the pan out of the oven and stir the eggplant adding more garlic salt. Bake for an additional 15 minutes. Stirring or tossing if necessary to ensure even roasting.
Put the cubed zucchini on a parchment paper lined baking sheet. Drizzle with olive oil, sprinkle with garlic salt. Mix it up, then spread the zucchini evenly over the baking sheet. Bake for 15 minutes, then take the pan out of the oven and stir the zucchini adding more garlic salt. Push the zucchini over to one half of the baking sheet to make room for the tomatoes. Put three of the tomatoes on the other half of the baking sheet. Drizzle with olive oil, sprinkle with garlic salt. Bake for another 10 minutes, then take the pan out of the oven and stir the zucchini adding more garlic salt. Check on the tomatoes. Toss them gently. Bake for an additional 10 minutes.
While the veggies are cooking in the oven you can begin cooking the mushrooms. Heat some olive oil in a pan, then add the onions. Cook the onions until translucent or caramelizing – depends on how you like them, then add the mushrooms and garlic salt. Cook the mushrooms.
When you have about 15 to 20 minutes left of cooking for the veggies heat the butter in a pan. Add the orzo to the melted butter. Toast the orzo – just giving it a little color. Then add the water and bouillon to the pan. Stir until the bouillon is incorporated. Bring to a boil, then turn down to simmer – or even lower. Let all the water evaporate. Stirring every once in a while.
After the orzo and the veggies are all cooked add half of the orzo to a large bowl/dish then half of the eggplant, zucchini, and mushrooms. Sprinkle with salt (if you even need to), pepper, and basil. Then stir. Then add half of the cooked tomatoes and half of the raw tomatoes. On top of the tomatoes add the rest of the orzo and vegetables. Add more salt (if need be), pepper, and basil. Stir gently.
Serve with a sprinkle of Parmesan cheese.
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So, I have discovered that I love orzo. I cook it in broth and it is amazing on its own. I thought it would make this dish amazing too, but I liked this dish better with linguine. My husband is loving this and I like it too, I just think I like the veggies with the other pasta better.
What about you? Linguine or orzo for this?
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