Smoky Orzo with Roasted Vegetables

Name: Smoky Orzo with Roasted Vegetables with garlic bread, Greek-style cheese & basil
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 10 g Fresh basil & oregano; 1 piece Romano pepper; 1 piece Courgette; 1 piece Eggplant; 75 g Orzo; 1 piece Onion; 2 piece Garlic; 200 g Passata; 2 teaspoon Smoked paprika; 1 piece Wholegrain ciabatta; 50 g Greek-style cheese; ⅔ sachet(s) Sicilian-style herb mix; 4 tablespoon Olive oil; 1 teaspoon Sugar; 2 teaspoon Balsamic vinegar; to taste Salt and pepper

with garlic bread, Greek-style cheese & basil

View our plans

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!

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Tarwe

•Gerst

•Haver

•Rogge

•Sesamzaad

•Soja

•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

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

5 g

Fresh basil & oregano

½ piece

Romano pepper

½ piece

Courgette

½ piece

Eggplant

40 g

Orzo

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

½ piece

Onion

1 piece

Garlic

100 g

Passata

1 teaspoon

Smoked paprika

½ piece

Wholegrain ciabatta

(Contains: Tarwe, Gerst, Haver, Rogge, Sesamzaad, Soja May be present: Ei, Mosterd, Gluten, Melk (inclusief lactose), Noten)

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

⅓ sachet(s)

Sicilian-style herb mix

Not included in your delivery

2 tablespoon

Olive oil

½ teaspoon

Sugar

1 teaspoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2683 kJ

Calories641 kcal

Fat32.1 g

Saturated Fat8.2 g

Carbohydrate64.1 g

Sugar20.6 g

Dietary Fiber11.1 g

Protein19.1 g

Salt1.7 g

Potassium268.3 mg

Calcium43.5 mg

Iron1 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

•Large Bowl

•Pan

•Baking Sheet with Baking Paper

•Saucepan

•Small Bowl

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 20 - 25 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 Sicilian-style herbs 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.