Cascadia Table

This is a solid dinner. It is affordable, easy, and tasty. It’s not complicated to make, but it has layers of flavor and depth that are deeply satisfying. 

This recipe came about as a bit of an accident a couple of years ago. I’d roasted a sheet pan of CSA veggies intending to make a quick weeknight pasta, only to discover the only pasta in the pantry was, in fact, orzo. This was before we built our new pantry, back when my pantry was a closet under the stairs—a dark hole of mystery and confusion.

But now, this dish is in regular rotation and is lovely when it’s oh so cold outside. Which it has been. Le sigh…

There is something particularly comforting about the combination of roasted vegetables and pasta. It feels substantial without being heavy, a perfect antidote to the gray, drizzly days we’ve been having here in the PNW. The roasting brings out the sweetness in the eggplant and tomatoes, while the fresh herbs—thyme and sage—add that earthy note that grounds the whole dish. 

So gather your ingredients: orzo, tomatoes, zucchini, eggplant, onion, garlic, parmesan, fresh sage, fresh thyme, fresh parsley and roasted red peppers, chicken stock and red pepper flakes.

To make this dish couldn’t be simpler, first you will roast your veggies on a sheet pan, you will want to add your zucchini halfway through because it doesn’t take as long to cook and nobody likes overcooked zucchini. While your veggies roast you will make your orzo base. Sauté the Aromatics then add the sage, thyme, red pepper flakes. 

The real trick here, the step you shouldn’t skip, is toasting the orzo. It only takes a couple of minutes, but it adds a nutty complexity that stands up beautifully to the roasted veggies and the creamy cheese. Once your orzo is toasted add chicken stock and cook orzo until al dente stirring occasionally. Then take off the heat and stir in your cheese. We use a combination of Monterey Jack for the melt and Parmesan for the flavor is. You could experiment with other cheese….i suppose. Finally you are going to incorporate the roasted veggies into the orzo and finish with parsley. 

It’s elegant enough to serve to friends on a Saturday night but simple enough to pull together on a Tuesday when chaos reigns and we are dashing home from dance drop off. It’s a warm and delicious and what we all need right now.

Roasted Veggie Orzo

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Ingredients Method

Ingredients

  

• 1 medium eggplant (about 1 lb), cut into 1-inch cubes
• 2 tomatoes, quartered
• 1 medium zucchini, cut into 1-inch chunks
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (12-ounce) jar roasted red peppers, drained and roughly chopped
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh sage leaves, chopped
• 1/4 tsp red pepper flakes (or more, to your taste)
• 1.5 cups gluten-free orzo
• 4 cups chicken broth
• 1 cup shredded Monterey Jack cheese
• 1 cup grated Parmesan cheese, divided
• 1/2 cup fresh parsley, chopped

Method

 

1. Preheat your oven to 425°F (220°C). On a large baking sheet, toss  the eggplant cubes and cherry tomatoes with 2 tablespoons of olive oil, a generous pinch of salt, and a few grinds of black pepper. Arrange in a single layer and roast for 15 minutes.
2. After 15 minutes, add the zucchini chunks and drained, chopped roasted red peppers to the baking sheet. Gently toss with the other vegetables. Return the pan to the oven and roast for another 15-20 minutes, or until all the vegetables are  tender and nicely caramelized at the edges.
3. While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chopped thyme, chopped sage, and red pepper flakes. Cook for another minute until fragrant.
4. Add the dry orzo to the pot. Stir constantly for about 2-3 minutes, until the orzo is lightly toasted and smells nutty
5. Pour in the chicken broth, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook according to package directions, or until the orzo is al dente, stirring occasionally to prevent sticking
6. Once the orzo is cooked, turn off the heat. Stir in the shredded Monterey Jack cheese and half of the grated Parmesan until melted and creamy
7. Gently fold in the roasted vegetables from the oven and the fresh chopped parsley. Squeeze the juice of half the lemon over the dish and stir to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, topped with the remaining Parmesan cheese