Roasted Vegetables W/tahini Sauce Over Orzo

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 baby eggplants
• 2 bell peppers, any color
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 1 cup cooked garbanzo beans (may use canned)
• 1 teaspoon kosher salt
• 1/2 cup tahini
• 1 cup vegetable stock
• 3 garlic cloves, minced
• 1 lemon, juice and zest of
• 1/4 teaspoon salt
• 0.5 (16 ounce) box orzo pasta, cooked according to package directions

Recipe

• 1 quarter the eggplant & peppers, put into large bowl with tomatoes & coat w/olive oil. either grill or roast in a 350f oven on a baking sheet until softened & charred. *note: the tomatoes will not take as long. start eggplant & peppers 1st.* this will take 10 - 15 minutes, depending on your oven or how hot your grill is. when they are done, sprinkle with kosher salt & place on a platter. sprinkle with garbanzo beans.
• 2 sauce: whisk hot vegetable stock into tahini. add garlic, lemon juice & zest, and salt.
• 3 serve vegetables over orzo & top with sauce.