A few days later, I tried to find the recipe again, but to this day, I still cannot find the original recipe that I wanted to try. So I did the best thing I could; I headed to Whole Foods, bought what looked good, and came home and started throwing everything in the skillet. The end result came out pretty tasty, and the best compliment I got was the empty pan left on the stove.
Although the vegetables in dish are technically not roasted, they sure taste like they have been. I sauteed the vegetables in a little olive oil, adding them at different times to ensure they all finished cooking at the same time. Once the vegetables were cooked, I added a little soy sauce and balsamic vinegar, then stirred in the orzo. Paired with a little chicken and mushroom sauce, this pasta and vegetable dish definitely hit the spot.
Orzo w/Roasted Vegetables
3 Tbsp olive oil
1 large sweet potato, peeled and cut into 1/4-inch cubes
1 large golden beet, peeled and cut into 1/4-inch cubes
1 large leek, sliced thinly
8 oz mushrooms, cut into 1/4-inch cubes
4 cloves garlic, minced
3 large leaves Swiss chard, cut into 1/4-inch ribbons
2 Tbsp balsamic vinegar
1 1/2 Tbsp soy sauce
1/4 tsp Siracha hot sauce
1/4 tsp black pepper
12 oz orzo, cooked according to package directions