Orzo with roasted vegetables

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy

For the orzo

1 small aubergine, peeled and 2cm diced
1 red pepper, 2cm diced
1 yellow pepper, 2cm diced
1 red onion, peeled and 2cm diced
2 garlic cloves, minced
5 tbsp good olive oil
1 1/2 tsp salt
225g orzo or rice-shaped pasta

For the dressing

80ml freshly squeezed lemon juice (2 lemons)
5 tbsp good olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

For the assembly

4 spring onions, minced
35g pine nuts, toasted
340g good feta, 1cm diced
15 fresh basil leaves, cut into julienne

Preheat the oven to 210°C/gas mark 7.

For the orzo:

Toss the aubergine, peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 mins, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing:

Combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.

Let cool to room temperature, then add the spring onions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.

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