Roasted Vegetable & Tomato Orzo
Serves 4
327 kcal
7.5g protein
1.6g fat
44g carbs
Ingredients
– 2 red onions
– 1 red pepper
– 1 aubergine
– 1 courgette
– 1/2 tsp dried oregano
– 2 cloves garlic
– 250g cherry tomatoes
– 1 tin chopped tomatoes @muttipomodoroit
– 500ml veg stock @knorruk
– 300g orzo
– Salt and pepper
Garnish
– Parmesan
– Fresh basil
Cut the red pepper, courgettes, onion and aubergine into chunks. Add to an oven proof dish with the cherry tomatoes, a pinch of salt, pepper and drizzle of oil. Roast 200 degrees c for 35-40 minutes until starting to char. Give them a shake half way through.
Finely dice the garlic and add to a large pan on a medium heat with a little oil and sautee for a couple of minutes. Add the dried oregano and the orzo and cook for a couple more minutes – This slightly toasts the orzo and intensifies the flavour.
Add the tinned tomatoes and stock and very gently simmer for around 15-20 minutes until the orzo is fully cooked. Make sure you are stirring frequently to ensure it doesn’t stick to the bottom of the pan.
Once the orzo is cooked, remove from the heat and add the roasted veg, cracked black pepper, salt and a grating of Parmesan.
Serve with fresh basil, extra Parmesan and a drizzle of extra virgin olive oil.