Vegetarian Orzo
4 servings
22 minutes
Vegetarian orzo is a harmony of Mediterranean flavors in a light and nutritious dish. Orzo, a rice-like pasta, acquires a tender texture by absorbing the aroma of roasted eggplant, sweet red onion, and spicy pepper. The refreshing acidity of lemon juice and zest complements the richness of olives, while basil adds freshness. Olive oil makes the flavor full-bodied, uniting the ingredients into a single symphony. This dish is perfect for a light dinner or lunch when paired with a glass of white wine and fresh bread. It reflects the philosophy of simple yet expressive flavors and can become a favorite recipe for those who appreciate lightness and elegance in cooking.
1
Boil the orzo pasta, drain, and set aside. In a large skillet, heat the oil, add eggplant, onion, and pepper, and sauté for 7-8 minutes. Add lemon zest and juice.
- Orzo pasta: 275 g
- Olive oil: 1 tablespoon
- Eggplant: 1 piece
- Red onion: 1 head
- Fresh red bell pepper: 1 piece
- Lemon: 1 piece
2
Add olives to the pasta, mix well, and heat. Add basil, season, and mix well. Serve immediately drizzled with olive oil.
- Black olives: 185 g
- Basil: 3 tablespoons
- Olive oil: 1 tablespoon
