Sheet Pan Roasted Vegetables with Calabrian Chili Tuna & Orzo
This foodservice recipe featuring bell peppers, eggplant, and sundried tomatoes with pasta is a satisfying feast for the eyes.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna in Water
- 1 ½ Tbsp Calabrian chili in oil
- 4 medium eggplant, peeled and sliced into 2-inch pieces
- 8 bell peppers (red and/or yellow), sliced into 2-inch pieces
- 1 qt cherry tomatoes, halved
- 2 c sliced red onion
- 2 tsp crushed red pepper
- 1 c extra virgin olive
- 2 Tbsp salt
- 1 qt uncooked orzo pasta
- 4 (15 oz) can chickpeas, drained
- 1 c basil pesto sauce
- 2 qt fresh baby spinach
- 1 c Italian parsley leaves
Instructions
- Preheat the oven to 425°F.
- Arrange the eggplant, bell peppers, cherry tomatoes and red onion on large rimmed baking sheets. Add the crushed red pepper, olive oil, and 2 Tbsp salt, and stir. Roast 20-25 minutes, until the eggplant is browned and soft and the tomatoes are beginning to burst.
- Meanwhile, cook the orzo according to package directions.
- Drain and transfer to a serving pan. Add the chickpeas, pesto, and spinach to the hot vegetables and mix until the spinach wilts.
- Mix the tuna, Calabrian Chili, and parsley.
- Scrape the roasted vegetables and tuna mixture over the orzo and stir.
