Vibrant Roasted Vegetables with Orzo

Orzo is Italian for Barley as it resembles rice but it is actually durum wheat pasta and should be cooked like pasta.  Roasting vegetables is a clever way of making you use every part of the vegetable which eliminates any extra food waste! This is a campaign that is very close to my heart and I will continue to support until we all start making changes to help our environment!
I love the roasting vegetables as you can enjoy them hot or cold and they contain so many gorgeous nutrients that are incredibly good for you. This recipe is delicious on its own or feel free to serve with some roasted salmon:))


Ingredients

1 courgette, sliced into rounds, then in half
1 red pepper, sliced
1 fennel bulb, sliced into small slices
1 small red onion, sliced into moons

150g cherry tomatoes on the vine (keep the vine)
2 preserved lemons, finely diced, pips removed
3 garlic gloves, finely sliced
2 tbsp white truffle oil
2 tbsp rose harissa
1 tbsp dried oregano
Handful fresh thyme leaves
Handful fresh basil

Orzo
250g orzo
1 vegetable stock cube
500ml boiling water

To serve
2 large handfuls of fresh spinach


To make...

Serves 6-8

  1. Preheat the oven to 220/200(fan)
  2. Add the prepared vegetables to a large roasting dish.  Remove the tomatoes from their vine but add them to the pan (this will give a wonderful depth of tomato flavour and ensure you are not wasting any part of the tomatoes!!)
  3. Mix in the preserved lemons and garlic.  Drizzle with the oil and stir in the harissa paste & oregano ensuring everything is fully coated, season with freshly ground sea salt & black pepper
  4. Cook for 40-45 minutes, stirring at least twice 
  5. For the orzo, bring a pan of water to the boil, add the stock cube and the orzo, bring back to the boil and simmer for 8 minutes or until the orzo is cooked al dente, drain, put the lid on and set aside while the vegetables are roasting
  6. When the vegetables are ready, mix in the orzo and scatter with the thyme and basil leaves and some freshly ground black pepper
  7. Delicious served with a handful of fresh spinach

Nutritional Info
Per Serving
171kcal | 4g fat | 0.6g saturates | 27g carbs | 3.1g sugars | 2.7g fibre | 5.6g protein | 0.25g salt

LOW CAL | LOW FAT | LOW SATS | LOW SALT | POTASSIUM | CHLORIDE | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC | COPPER | VITAMIN E | THIAMIN | NIACIN | VITAMIN B | VITAMIN C


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