The weather is turning colder here on the West Coast, but I am still not ready to give up the Summer produce that I love. Luckily the plants are still producing a little into Fall, but items like zucchini and eggplant can be found in the supermarket for many months to come. This simple lemon yogurt sauce is a great way to change the flavor of your sauteed vegetables without adding a lot of extra fat or calories. We enjoyed this for a light lunch over orzo, but you can pair it with your family’s favorite pasta or grain for a filling meal, or hollow and fill a tomato for a grain-free treat.
Cook orzo according to directions on the package. I like to substitute half the water called for with chicken stock to add flavor, but it is optional. Drain, reserve a 1/2 cup of the cooking liquid, fluff and set aside.
In a bowl whisk together the yogurt, lemon zest and lemon juice. Add salt and pepper and set aside.
In a skillet heat the oil over medium heat. Add the red onions first and sweat them down, this brings out their sweetness, before adding the zucchini and eggplant. When the vegetables are tender add the green beans and crushed garlic. Warm for a minute or two.
Toss the sauteed vegetables in the yogurt sauce. Add cooking water as necessary to thin the sauce.
Serve over the orzo and top with Parmesan cheese and a handful of halved tomatoes.