Ingredients

• 1 cup orzo (or your favorite pasta or grain)
• Chicken stock *optional
• 1/2 cup Greek yogurt, non-fat plain
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1 tablespoon olive oil
• 1/4 red onion, sliced thin
• 1 large zucchini, halved and sliced
• 1 medium eggplant, quartered and sliced
• 1/4 cup green beans, sliced into 1/2 inch peices
• 2 garlic cloves, crushed or diced
• 1/2 pint cherry or pear tomatoes, halved
• 1/4 cup Parmesan cheese, grated

Instructions

1. 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.
2. In a bowl whisk together the yogurt, lemon zest and lemon juice. Add salt and pepper and set aside.
3. 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.
4. Toss the sauteed vegetables in the yogurt sauce. Add cooking water as necessary to thin the sauce.
5. Serve over the orzo and top with Parmesan cheese and a handful of halved tomatoes.