Peak vegetable harvest season is prime time to try this delicious orzo with zucchini, eggplant and bell pepper.
½ onion chopped
2 Tbs olive oil
2 diced Japanese eggplant
1 small red bell pepper
1 medium zucchini
2 diced medium tomatoes
2 cloves crushed garlic
1 tsp salt and pepper
2 cups cooked orzo
- In a large skillet, sauté chopped onion with olive oil until translucent.
- Add diced eggplant, chopped red bell pepper and zucchini and sauté for 5 minutes.
- Add diced tomatoes, crushed garlic, salt and pepper and bring to a boil. Reduce to a simmer and cook for about 10-15 minutes or until vegetables are softened and stewy looking.
- Remove from heat and add a handful of chopped basil. Mix with cooked orzo and serve with extra basil and parmesan cheese, if desired.