Serves 2 Ingredients 1 Large Eggplant, halved lenghtwise 1 Zucchini, chopped in squares 1 Bell Pepper, chopped in squares 2 Garlic cloves, minced or pressed 2 Red onios, chopped in squares 1 Glass jar chickpeas, washed & drained Himalaya salt Black pepper Garlic powder Mild chili powder 150 gr Orzo 2 Tbsp Almond Yogurt Lemon juce from 1 small lemon 1 Spring Onion, sliced 1/2 Red pepper, sliced How to 1. Oil the eggplant with coconut oil and season it with Himalaya salt, black pepper and garlic powder and put it in the oven for 35 minutes until golden brown. 2. Toss the zucchini, bell peppers, chickpeas and garlic in a non-stick pan and season it with Himalaya salt and black pepper and cook for 15 minutes on medium heat and until browned. 3. Meanwhile, cook the orzo in boiling salted water for 7 minutes, until tender. Drain and transfer to a large serving bowl. 4. Add the vegetables to the pasta and season it to taste with some mild chili powder and Himalaya salt. 5. Pour the lemon juice on the pasta and vegetables. 6. Let cool to room temperature, then add the red pepper and the spring & red onions. 7. Remove the grilled eggplants from the oven en top it with the orzo veggie salad & enjoy! Bon appétit!