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Ingredients
6 servings
2 Tbspolive oil
2garlic cloves
crushed
1 tspdried oregano
1onlon
large, finely chopped
1aubergine
large, cut into bite-sized pieces
3sweet peppers
deseeded and sliced
3 Tbsptomato purée
1vegetable stock cube
300gorzo
4tomatoes on the vine
cut into wedges
15gfresh parsley
finely chopped
100gfeta crumbled
1lemon
cut into wedges, to serve
Instructions
Step 1
Preheat the oven to gas 7, 220°C, fan 200°C.
Step 2
Whisk the olive oil, garlic and oregano together in a small bowl.
Step 3
Tip the onion, aubergine and peppers into a roasting tin (about 30 x 40cm and 5cm deep).
Step 4
Drizzle over the flavoured oil, mix well and season.
Step 5
Roast for 20 mins until lightly golden
Step 6
While the veg is roasting, whisk the tomato purée, stock cube and 600ml of boiling water together in a jug until the stock cube has dissolved.
Step 7
Tip the orzo and tomatoes into the roasted veg and mix well.
Step 8
Pour over the stock, mix again and bake uncovered for 25-30 mins until the orzo is tender and the stock has been absorbed.
Step 9
Cover with follo leave to rest for 5 mins before serving
Step 10
If the orzo still has a little bite in the centre
Step 11
Stir half the parsley and feta through the orzo and top with the remaining.
Step 12
Serve with lemon wedges for squeezing over.
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