Mediterranean Veggie Orzo
A vibrant and nutritious vegetarian dish that combines butterbeans, eggplant, zucchini, tomato, kale, and orzo pasta. The flavors of the Mediterranean come together in this hearty, yet light, one-pot meal. The tender vegetables and al dente orzo are tossed in aromatic herbs and spices, creating a dish bursting with Mediterranean flavors. Perfect for a satisfying lunch or dinner.
ingredients
- 1 cup orzo pasta
- 1 can (15 oz) butterbeans, drained and rinsed
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 large tomato, diced
- 2 cups kale, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
steps
- 1.
Cook orzo according to package instructions. Drain and set aside.
- 2.
In a large skillet over medium heat, heat olive oil. Add minced garlic and cook until fragrant, about 1 minute.
- 3.
Add diced eggplant and zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- 4.
Stir in the diced tomato and cook for an additional 2 minutes.
- 5.
Add the drained and rinsed butterbeans to the skillet. Cook for 3 minutes, allowing the flavors to meld together.
- 6.
Toss in the chopped kale and cook until wilted, about 2 minutes.
- 7.
Sprinkle oregano, basil, paprika, salt, and pepper over the vegetable mixture. Stir well to combine.
- 8.
Add cooked orzo to the skillet and mix thoroughly until all ingredients are well incorporated and heated through.
- 9.
Serve the Mediterranean Veggie Orzo hot, garnished with fresh parsley.
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