Orzo with Oven-Roasted Vegetables

Featured Cookbook

Orzo with Oven-Roasted Vegetables
Seitan Osso Buco-Style
Garden Paella

Book Description

The bland-looking cover of Claire's Classic American Vegetarian Cooking conceals a world of food as appealingly creative as it is classic, offered in 225 dishes full of bold flavors and inspired combinations. And its definition of American cooking happily includes a melting pot of ethnic dishes. The recipes range from a truly All-American Fresh Fruit Cobbler to authentic, crusty, cheese-filled Sicilian Rice Balls, and fiery Thai Vegetable Soup to Greek Lima Beans, Artichoke Hearts,

... (more)

Claire's Classic American Vegetarian Cooking : 225 New and Favorite Homestyle Vegetarian Recipes

Authors: Claire Criscuolo

Date: June 1999

ISBN: 0452277906

Publisher: Plume

Paperback

ORDER/INFO

Orzo with
Oven-Roasted Vegetables
Recipe from: Claire's Classic American Vegetarian Cooking
by Claire Criscuolo
Cookbook Heaven at Recipelink.com

This delicious dish was inspired by my neighbor Alice Samras. She is a marvelous cook who draws upon her Greek/Turkish heritage for inspiration. Rice-shaped orzo pasta is very popular in Greece, and I find that it makes a lovely change both from regular pasta and rice!

Serves 6 to 8

1 medium eggplant (about 1 pound), unpeeled and cut into 1/2-inch pieces
1 medium cucumber, peeled, seeded, and cut into 1-inch pieces
1 medium zucchini (about 1 pound), cut into 1-inch pieces
1 medium red (Bermuda) onion, peeled and cut into 1-inch pieces
1 medium sweet onion, peeled and cut into 1-inch pieces
2 medium potatoes, peeled and cut into 1/2-inch pieces
2 medium tomatoes, but into 1-inch pieces
4 large cloves garlic, coarsely chopped
1 (14-ounce) can artichoke hearts, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup water
Salt and pepper
2 teaspoons dried oregano
1/4 cup currants
1 to 2 lemons, squeezed, about 1/4 cup juice
1 tablespoon freshly grated orange zest
1 pound orzo
8 ounces dill Havarti cheese, cut into 1/2-inch cubes

Preheat oven to 400 degrees F. Place the eggplant, cucumber, zucchini, onions, potatoes, tomatoes, garlic, and artichoke hearts in a large mixing bowl. Toss together to mix. Pour the olive oil and the water over the top and stir to mix well, using two spoons or your hands. Add the salt and pepper to taste and the oregano. Toss together to mix well. Spray a large deep casserole pan with olive oil spray or other cooking oil spray to coat evenly. Turn the vegetables into the prepared pan, using a spatula to scrape out all of the juices. Cover the pan tightly with foil. Bake on the lower shelf of the oven for 30 minutes.
Remove the pan from the oven and carefully remove the foil. Stir the vegetables to mix. Cover and continue baking for another 15 minutes until the eggplant is soft when tested with a fork. Remove the pan from the oven and stir in the currants, lemon juice, and orange zest. Mix well.
Meanwhile, cook the orzo pasta according to package directions. Drain well then return it to the pot. When the roasted vegetables are ready, add them to the cooked orzo and toss to mix together. Stir in the Havarti cheese. Stir for about 2 minutes until the cheese melts. Taste for seasonings. Serve immediately

More From This Book: