Grilled Orzo-Stuffed Eggplant with Romesco Sauce Recipe

Memorial Day weekend has finally arrived and grilling season is officially upon us. Don’t forget, vegetarians like grilled food, too—and these stuffed eggplant roll-ups with orzo pasta are the perfect meatless addition to any outdoor get-together. Try this vegetarian pasta recipe this summer!

Grilled Orzo-Stuffed Eggplant

Ingredients
1 box Barilla® orzo
2 large eggplants
2 tablespoons extra virgin olive oil
Sea salt and black pepper to taste
1 6.5-ounce jar Romesco sauce*
8 ounces reduced fat feta cheese, divided
1 tablespoon parsley, chopped

Directions
1. Heat grill on high
2. Cook orzo pasta according to package directions, drain and set aside
3. Slice eggplants in ¼ inch thick long slices starting at stem. Rub slices of eggplant with olive oil, salt and pepper
4. Grill each slice of eggplant for 1-minute rotate ½ a turn for another minute. Flip over and repeat
5. Combine pasta, Romesco and 6 ounces feta
6. On each slice of eggplant, place orzo pasta mixture and roll
7. Spray microwavable dish with non-stick spray. Place rolled, orzo stuffed eggplant in dish
8. Heat in microwave for 4 minutes until warmed through
9. Before serving top with remaining feta and parsley

Homemade Romesco Sauce Recipe

* If you're unable to find a jar of this particular pasta sauce, here's our recipe for homemade Romesco:

Ingredients
1 4-ounce large roasted red pepper from a jar
1 clove garlic
½ cup almonds, toasted
¼ cup tomato puree
1 tablespoon Italian parsley, chopped
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ cup extra virgin olive oil
Sea salt and black pepper to taste

Directions
1. In food processor combine all ingredients except olive oil, salt and pepper
2. While food processor is running slow drizzle in olive oil
3. Process until smooth
4. Season Romesco sauce with salt and pepper to taste

Recipe and Photo Credit: Chef Lorenzo Boni