30 Minute Brown Butter Goat Cheese Grilled Veggie Orzo
User Reviews
5
30 Minute Brown Butter Goat Cheese Grilled Veggie Orzo
Description
The recipe "30 Minute Brown Butter Goat Cheese Grilled Veggie Orzo" features a medley of red and orange bell peppers, sweet onion, and zucchini, all grilled until tender with a slight char. These vegetables are seasoned simply with olive oil, garlic powder, salt, and pepper before grilling. The orzo pasta is cooked separately and then combined with reserved pasta water, browned butter, and crumbled goat cheese, creating a creamy and slightly nutty sauce that coats each bite.
The final dish offers a blend of smoky, grilled vegetable flavors with the richness of brown butter and the subtle tang of goat cheese. The optional inclusion of chickpeas provides added texture and protein. This orzo dish works well on its own as a vegetarian main or as a side accompanying grilled meats or seafood.
For those without a grill, the vegetables can be roasted in the oven at 400°F until tender. The notes highlight that pairing with grilled chicken, salmon, or shrimp is a straightforward way to add protein, and the meal stores well for leftovers.
Ingredients
- For the grilled veggies:
- 1-2 tablespoons olive oil or avocado oil
- 1 red bell pepper medium, halved or cut into ½” thick strips
- 1 orange bell pepper medium, halved or cut into ½” thick strips
- 1 yellow onion sweet, peeled and quartered or cut into thick slices
- 1 zucchini medium, cut into ½” thick rounds or strips
- 1 teaspoon garlic powder
- salt freshly ground
- black pepper freshly ground
- For the pasta:
- 8 oz orzo pasta 1 cup dried
- ⅓ cup water reserved pasta water
- ¼ cup butter salted
- ½ cup goat cheese crumbles
- chickpeas 15oz can, rinsed and drained, optional
- 8-10 basil large leaves, julienned, about 1/3 cup packed
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- First grill your veggies: preheat grill to 400 degrees. Place veggies in a large bowl, then drizzle them with olive oil, garlic powder and season with salt and pepper.
- GRILL BASKET OPTION: Grill veggies in a grill basket for 10-15 minutes or until veggies are tender and slightly charred; be sure to toss them halfway through cooking. Once the veggies are done cooking and have cooled a bit, you can chop them up to your liking. I like to chop the bell peppers, slice the onions and quarter the zucchini slices.
- FOIL OPTION FOR GRILLING: Place chopped veggies onto a large piece of foil, then add another large piece of foil on top. Seal the edges by folding a piece of foil together. Use a fork or knife to poke a hole at the top of the foil to allow some steam to escape. Place over direct heat on the preheated grill and grill for approximately 10-15 minutes or until veggies are just fork tender.
- While your veggies are grilling you can make your brown butter: add butter to a large saucepan or skillet and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool a bit (keeping butter in the pan but removing pan from heat) while you cook your pasta.
- Cook your pasta according to the directions on the package.
- Once pasta is done cooking, reserve 1/3 cup pasta water and set aside, then drain the pasta and add it to the skillet with the brown butter. Give it a nice stir to coat all the pasta with the brown butter, then immediately add in the goat cheese and reserved pasta water; stir until nice and creamy and the goat cheese has melted. Finally, add in all of the chopped grilled veggies, and generously season with salt and pepper to taste (I like a lot of black pepper!). Finally fold in the fresh julienned basil. Serve immediately. This pasta is excellent served warm or cold.
Notes
- If you don’t have a grill, roasting the veggies in the oven at 400°F for 20-25 minutes works well.
- This dish pairs nicely with chickpeas or proteins like grilled chicken, salmon, or shrimp for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 450cal | 23% |
| Carbohydrates | 50.1g | 17% |
| Protein | 14.6g | 29% |
| Fat | 22.8g | 35% |
| Saturated Fat | 12.4g | 62% |
| Fiber | 4.8g | 19% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
