Monday 6 August 2007

Orzo with Roasted Vegetables

Orzo means 'barley' in Italian, and these tiny 'barley' shaped pasta shapes combine perfectly in a summer salad. Tossed together with caramelised vegetables and a sharp lemon dressing, it's brilliant with roast chicken and stuffed herb tomatoes. It looked amazing and tasted even better, one of those dishes that you will always keep up your sleeve in the knowledge that it will impress. It is also a dish that will improve with a few hours rest to allow the flavours to develop, and perfect for cold leftover roasts. 

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.


Anonymous said...

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

Pat said...

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!!!

Celia Hart said...

A big bowl of roast veg pasta salad always goes down well! A great summer holiday recipe.


PS - we have a huge crop of Runner Beans on the way - any creative culinary ideas will be gratefully accepted.

David Hall said...

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!


Figs, Bay, Wine said...

Sounds fantastic David! I love that you've roasted the vegetables here. It's summer on a plate.

Valerie Harrison (bellini) said...

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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