Smoky Orzo with Roasted Vegetables
with garlic bread, Greek-style cheese & basil
You'll serve this dish with garlic bread made from ciabatta and a homemade garlic herb oil. The bread is perfect for dipping in the tomato sauce!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
100 g
Passata
½ piece
Romano pepper
½ piece
Courgette
½ piece
Eggplant
½ piece
Onion
1 piece
Garlic
1 teaspoon
Smoked paprika
½ sachet(s)
Italian seasoning
½ piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
5 g
Fresh basil & oregano
25 g
Greek-style cheese
(Contains Milk)
Not included in your delivery
2 tablespoon
Olive oil
1 teaspoon
Sugar
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a pot or saucepan. Preheat the oven to 200°C. Roughly chop the oregano leaves and cut the Romano pepper into strips. Dice the eggplant and courgette into 1cm chunks. Transfer the vegetables and oregano to a large bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Boil the orzo for 10 - 12 minutes over low heat until al dente, then drain and set aside.
Transfer the vegetables to a parchment-lined baking sheet, leaving some space to add the ciabatta later (see Tip). Roast the vegetables for 15 - 20 minutes or until done.
Tip: use two baking sheets if you're cooking for three or more people.
Chop the onion and crush or mince the garlic. Heat a drizzle of olive oil in a saucepan over medium-high heat. Fry the onion with half of the garlic for 3 minutes, then deglaze with the balsamic vinegar and passata. Add the smoked paprika and the sugar and allow to simmer for 5 - 7 minutes. Season to taste with salt and pepper.
In a small bowl, combine the rest of the garlic with the Italian seasoning and a generous drizzle of olive oil. Cut open the ciabatta and spread with the garlic oil, then season to taste with salt and pepper. Bake the ciabatta alongside the vegetables for 8 minutes.
Roughly chop the basil and transfer to the same bowl you used previously. Crumble in the Greek-style cheese and season with pepper, then mix well to combine.
Stir the roasted vegetables into the orzo. Serve the smoky tomato sauce on plates and top with the orzo. Garnish with the basil and Greek-style cheese. Cut the ciabatta into strips and serve alongside.