Lemon Garlic Orzo with Roasted Veg
A fresh and zesty orzo dish with caramelised roasted vegetables and a punchy lemon garlic dressing.
Ingredients
For the veg:
- 1 courgette sliced into half-moons
- 1 red pepper sliced
- 1 red onion cut into wedges
- 1 tbsp olive oil
- Salt and pepper
For the orzo and dressing:
- 150 g orzo
- Zest and juice of 1 lemon
- 1 garlic clove finely grated or crushed
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley or basil
- Optional: a handful of rocket or spinach to stir through
- Optional: crumbled feta or toasted pine nuts to serve
Instructions
- Preheat your oven to 200°C (180°C fan).
- Toss the courgette, red pepper, and red onion with olive oil, salt, and pepper, then spread them out on a baking tray. A large non-stick tray like this helps the veg roast evenly without sticking and it’s easy to clean too.
- Roast for 20 to 25 minutes until the veg is tender and slightly caramelised at the edges.
- While the veg is roasting, cook the orzo in a pan of salted boiling water according to the packet instructions.
- Drain the orzo and rinse it briefly under cold water to stop it overcooking.
- In a large bowl, whisk together the lemon zest and juice, crushed garlic, olive oil, and a little salt and pepper. I mix everything together in a big bowl like this, plenty of room to toss without things spilling everywhere.
- Add the drained orzo and toss well so the dressing coats the pasta.
- Stir in the roasted vegetables and chopped parsley.
- If you like, fold in a handful of rocket or spinach while the orzo is still warm so it wilts slightly.
- Serve warm or at room temperature, with crumbled feta or toasted pine nuts on top if you fancy. If you want to save some orzo for lunch these containers are ideal