Roasted Vegetables W/Tahini Sauce over Orzo

• 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
• 12 cup tahini
• 1 cup vegetable stock
• 3 garlic cloves, minced
• 1 lemon, juice and zest of
• 14 teaspoon salt
• 0.5 (16 ounce) box orzo pasta, cooked according to package directions

1. Quarter the eggplant & peppers, put into large bowl with tomatoes & coat w/olive oil.
2. Either grill or roast in a 350F oven on a baking sheet until softened & charred.
3. *Note: the tomatoes will not take as long.
4. Start eggplant & peppers 1st.
5. * This will take 10 - 15 minutes, depending on your oven or how hot your grill is.
6. When they are done, sprinkle with kosher salt & place on a platter.
7. Sprinkle with garbanzo beans.
8. Sauce: Whisk hot vegetable stock into tahini.
9. Add garlic, lemon juice & zest, and salt.
10. Serve vegetables over orzo & top with sauce.

eggplants, bell peppers, tomatoes, olive oil, garbanzo beans, kosher salt, tahini, vegetable stock, garlic, lemon, salt, orzo pasta

Taken from www.food.com/recipe/roasted-vegetables-w-tahini-sauce-over-orzo-131949 (may not work)