Refresh your weekend menu with this easy and colorful side dish. The rich flavors of Genova Calabrian chili tuna mingle with bell peppers, eggplant and cherry tomatoes for a simple treat that’s perfect for any season.
Ingredients
- 1 medium eggplant, peeled and sliced into 2-inch pieces
- 2 bell peppers (red and/or yellow), sliced into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red onion
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra virgin olive oil
- Salt
- 1 cup uncooked orzo pasta
- 15 oz. can chickpeas, drained
- 1/4 cup basil pesto sauce
- 2 cups fresh baby spinach
- 2 – 5 oz. cans Genova Yellowfin Tuna in Calabrian Chili Infused Olive Oil, oil reserved
- 1/4 cup Italian parsley leaves
Description
- Preheat the oven to 425°F.
- Put the eggplant, bell peppers, cherry tomatoes and red onion on a large rimmed baking sheet. Add the crushed red pepper, olive oil and 1-1/2 teaspoons salt, and toss together. Roast 20-25 minutes, until the eggplant is browned and soft and the tomatoes are beginning to burst.
- While the vegetables are roasting, cook the orzo in boiling salted water according to package directions.
- Drain and transfer to a large serving bowl. Add the chickpeas, pesto and spinach to the hot vegetables and mix with tongs or a spatula until the spinach begins to wilt.
- Add the Genova Yellowfin Tuna in Calabrian Chili Infused Olive Oil, and parsley, then toss gently.
- Scrape the roasted vegetables and tuna mixture over the orzo and stir together. Drizzle reserved Calabrian chili oil over the orzo and tuna.
- Serve and enjoy!
