Fireworks Roasted Zucchini, Mushrooms and Eggplant with Orzo

Photo Credit: Kyndra Holley 

Fireworks Roasted Zucchini, Mushrooms and Eggplant with Orzo

As the late season veggies ripen in the garden, I set about how to use them. Last night I had the chance to cook for only two people. My husband and I found ourselves alone for dinner as the kids were with their grandparents in the mountains for the night. It was a rare occurrence. I relished it, in that I got to cook and eat vegetables the kids would never choose to eat. Zucchini, mushrooms, and eggplant...Hmmm...what to do with these? I did a quick recipe search and came up with a homerun! I found Kyndra of She created this delicious spin on a balsamic and rosemary glaze for these veggies. I omitted the olive oil and used Fireworks Garlic Butter for added flavor instead. I also picked a beautiful spring onion from the garden and sliced it really thin and subbed that for the dried minced onion. It was really worth it...And despite the recipe being low carb, I wanted pasta. I combined 3/4 lbs cooked orzo and made a delicious meatless Monday meal out of it. I topped with a bit of parmesan as well.

Adapted from

(Serves 2 as a main dish, 4 as a side dish)

  • 1 medium or two small eggplant, peeled and cubed

  • 2 medium zucchinis, halved lengthwise and sliced

  • 8 ounces cremini or shiitake mushrooms, quartered

  • 6 cloves garlic, minced

  • leaves of 3 sprigs fresh rosemary, chopped

  • ¼ cup Fireworks Garlic butter, melted

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons minced spring onions

  • 2 teaspoons salt

  • 1 teaspoons black pepper

  • 1/2 cup finely grated parmesan for garnish
  • Chopped basil for garnish


  1. Preheat oven to 400. In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, melted butter, Balsamic Vinegar, sliced onion rings, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
  2. Pour mixture onto a lined baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes.
  3. While the veggies roast, bring a pot of water to boil. Add two teaspoons salt and cook pasta according to package instructions. 
  4. When pasta is cooked through, strain and rinse. Combine in a serving bowl with the hot roasted vegetables. Toss with parmesan and basil. Bon Apetit!