Sheet Pan Roasted Vegetables with Calabrian Chili Tuna & Orzo

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

Directions

1. Preheat the oven to 425°F.
2. 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.
3. While the vegetables are roasting, cook the orzo in boiling salted water according to package directions.
4. 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.
5. Add the Genova Yellowfin Tuna in Calabrian Chili Infused Olive Oil, and parsley, then toss gently.
6. Scrape the roasted vegetables and tuna mixture over the orzo and stir together. Drizzle reserved Calabrian chili oil over the orzo and tuna.
7. Serve and enjoy!