Roasted eggplant, cherry tomatoes, and orzo pasta come together in this tasty vegan dish to make a satisfying meal. The orzo makes the dish comforting, and the roasted vegetables give it more depth of flavor. A splash of balsamic vinegar gives it a slight sour taste, and nutritional yeast makes the umami taste stronger.
Ingredients: 1 large eggplant, cubed. 2 cups cherry tomatoes, halved. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1 cup orzo pasta. 2 cups vegetable broth. 2 tbsp chopped fresh basil. 2 tbsp nutritional yeast optional, for added flavor. 1 tbsp balsamic vinegar.
Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the eggplant cubes and cherry tomatoes with minced garlic, olive oil, salt, and pepper until evenly coated. Spread the coated eggplant and tomatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and lightly browned. While the vegetables are roasting, cook the orzo pasta according to package instructions, using vegetable broth instead of water for added flavor. Once the orzo is cooked, drain any excess liquid and transfer it to a large mixing bowl. Add the roasted eggplant and tomato mixture to the cooked orzo. Stir in chopped fresh basil, nutritional yeast if using, and balsamic vinegar. Toss everything together until well combined. Serve hot, garnished with additional fresh basil if desired.
Prep Time: 15 minutes
Cook Time: 30 minutes
The Real Colonel