• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 small new potatoes, halved

  2. 3/4 cup extra virgin olive oil

  3. 3 tablespoons balsamic vinegar

  4. 4 cloves garlic, finely chopped

  5. 1 eggplant (about 12 ounces), cut into 24 cubes

  6. 1 red pell pepper, quartered lengthwise and cut crosswise

  7. 1 yellow bell pepper, quartered lengthwise and cut crosswise

  8. 1 sweet onion, quartered lengthwise and cut crosswise

  9. 1 cup orzo

  10. 1 14 1/2 ounce can diced tomatoes, drained

Instructions Jump to Ingredients ↑

  1. In a small bowl, microwave the potatoes on high for 4 minutes.

  2. In a large bowl, whisk together ½ cup plus 2 tablespoons olive oil, the vinegar, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Add the eggplant, bell peppers, onion and partially cooked potatoes and toss to coat. Marinate at room temperature for 30 minutes.

  3. Meanwhile, in a medium pot of boiling salt water, cook the orzo until al denta, about 8 minutes. Drain; return to the pot. Add the tomatoes and the remaining 2 tablespoons olive oil. Cover to keep warm.

  4. Preheat a grill or grill pan to medium. Thread the marinated vegetables onto 8 skewers; reserve the marinade. Grill the kebabs, turning occasionally and basting with the reserved marinade, until tender and slightly charred, 12 to 15 minutes. Serve with orzo.


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