Orzo with Roasted Vegetables
1 aubergine, diced
1 red and yellow pepper, diced
1 red onion, sliced into chunks
2 garlic cloves, crushed
250g Orzo pasta
Olive oil
Salt and pepper
Fresh basil
For the dressing
Juice of 2 lemons
4 tbsp extra virgin olive oil
Salt and pepper
1 - Pre-heat the oven to GM6, 200 degrees C.
2 - In a baking tray, toss together the vegetables, garlic, seasoning and olive oil. Roast for 30-40 minutes turning once, until evenly caramelised all over.
3 - While the vegetables are roasting, boil the pasta for 10-12 minutes. Drain and pour into a large bowl. Add the roasted vegetables and any roasting juices.
4 - Make the dressing by combining the ingredients, then toss all of the vegetables and pasta with the dressing and fresh basil leaves.
5 - Serve this as it is at room temperature, or experiment and add toasted nuts, shaving of cheese, flaked smoked fish, crumbled feta, spring onions, anything you like.
6 comments:
Sounds delicious David!
My grandma used to do pasta like this and add to her soups...
Ooops, I did not realize that comments were off, it was by mistake.
I will post some more recipes for pierogi soon, we made on weekend 3 types... spent 3 hours in the kitchen, but it was worth the effort :) 120 pierogi made, half of them still in the freezer...
I must get pierogi maker for the next time, my fingers still hurt from sealing them.
Greetings, Margot
Looks delicious David!! I have been looking for this pasta in the grocery store here for a bit now and will have to travel further afeild to find it I think and when I do I will need to try out your recipe. Thanks!!!
A big bowl of roast veg pasta salad always goes down well! A great summer holiday recipe.
Celia
PS - we have a huge crop of Runner Beans on the way - any creative culinary ideas will be gratefully accepted.
Hi Pat
I pinched a bag from my sister in law! It should be available in most supermarkets though, definately an Italian or Greek deli.
Celia - before I left my old home in Leeds, I had a huge garden and grew lots of runner beans. At the time I had a little mouth to feed so I used to puree loads and feed my daughter, she loved them, one of her 1st solids! Brings back memories. But we love them too, and I prefer them as simple as possible as they taste magnificent. So once prepped, I would just blanch then toss in butter, lemon juice, herbs and pepper. I would eat a huge bowlful just like that!
Regards
David
Sounds fantastic David! I love that you've roasted the vegetables here. It's summer on a plate.
This sounds like a great way to use up all the wonderful veggies available at the farmer's market. A wonderful combination of flavours!!!!
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