Orzo with Baked Greek-Style Cheese

Name: Orzo with Baked Greek-Style Cheese with roasted vegetables & bell pepper sauce
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 2 piece Bell pepper; 1 piece Courgette; 150 g Orzo; 80 g Roasted bell pepper sauce; 1 piece Red onion; 1 sachet(s) Italian seasoning; 100 g Greek-style cheese; 1 tablespoon Olive oil; 1 piece Low sodium vegetable stock cube; 1 tablespoon Balsamic vinegar; to taste Salt and pepper

with roasted vegetables & bell pepper sauce

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In this recipe, you'll put the whole block of Greek-style cheese in the oven. The cheese will melt, and form a delicious creamy sauce to accompany the orzo.

Tags:

Extra Veggies

•Calorie Smart

•Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Bell pepper

½ piece

Courgette

75 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

40 g

Roasted bell pepper sauce

½ piece

Red onion

½ sachet(s)

Italian seasoning

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Olive oil

½ piece

Low sodium vegetable stock cube

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2585 kJ

Calories618 kcal

Fat25.4 g

Saturated Fat10.9 g

Carbohydrate72.3 g

Sugar17.4 g

Dietary Fiber12.3 g

Protein22.4 g

Salt2 g

Potassium281.3 mg

Calcium43.5 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Oven Dish

•Casserole with Lid

Cooking Steps

Preheat the oven to 210°C.
Chop the bell pepper into thin strips and then cut the strips in half.
Cut the courgette into crescents and slice the onion into half rings.
Leave the slab of cheese whole and spread with 0.5 tbsp per person of the roasted bell pepper sauce.

Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

Transfer all the vegetables to an oven dish, along with the Italian herbs.
Add the balsamic vinegar and drizzle with olive oil, then toss well to coat, seasoning with salt and pepper.
Place the slab of cheese in the middle of the oven dish, on top of the vegetables. Bake in the oven for 18 minutes (see Tip).

Tip: bake until the cheese is soft and the vegetables are done.

Heat a clean deep frying pan over medium-high heat.
Toast the orzo for 1 minute, then pour in plenty of water and bring to a boil.
Crumble in the stock cube (see pantry for amount).
Reduce the heat to low and then boil the orzo for 10 - 12 minutes, covered.

Drain the orzo and then transfer to the oven dish.
Mix well to combine with the cheese and vegetables, then stir in the rest of the roasted bell pepper sauce before serving.