Orzo is high on our list of favourites. It is a type of pasta that looks like rice, loved in Italian, Greek and Turkish cuisine. But what do you make with it? A winner is this easy meal salad with orzo, grilled vegetables, feta and pesto. You can also make this recipe very easily veg by replacing the pesto with a vegan version and you can also have feta or white cheese vegan. To the table!
Recipes with orzo
Orzo, also known as risoni, is a type of pasta that resembles large grains of rice. In Mediterranean cuisine, they know what to do with it. And we get it, because this type of pasta is tasty, nutritious and easy to prepare on a busy weekday. What more could you want? Because it is made from durum wheat semolina flour, it is full of protein which is good news if you often eat vegetarian or vegan. Moreover, those proteins also make you feel satisfied sooner. Furthermore, orzo contains important substances, such as vitamin B and iron, and relatively few fats. For this recipe, we choose the orzo from the brand Basta!: organic and wholemeal, making it fit into the disc of five and your sustainable diet. This brand's orzo is available at Crisp and other green shops, among others.
An easy and quick meal salad with orzo, grilled vegetables, feta and pesto.
Meal salad with orzo, grilled vegetables, feta and pesto!
Kitchenware
- cutting board
- knife
- large pan
- large frying pan
- oven
- griddle
- baking sheet(or zero waste silicone baking mat)
Ingredients
- 400 gr orzo pasta
- 1 courgette
- 1 aubergine
- 250 gr cherry tomatoes
- 1 large red onion
- 1 yellow pepper
- 1 tin of chickpeas drained, 265 gr
- 1 litres vegetable stock prepared with 1 stock cube and 1 litre of water
- 4 el pesto or see also our recipe for homemade (vegan pesto)
- 2 el oil for frying
- salt and pepper
- 100 gr feta or white cheese or a vegan version
- optional fresh basil
- optional fresh parsley
Instructions
- Preheat the oven to 200°C (hot air).
- Cut the aubergine, courgette, red onion and pepper into 2 cm pieces. Halve the cherry tomatoes and drain the chickpeas.
- Line a baking tray with baking paper and place all the vegetables, except the tomatoes and chickpeas, on it.
- Mix the vegetables with 1 tbsp oil, a little salt and pepper. Roast them in the oven for 20 minutes.
- After 20 minutes, add the tomatoes and chickpeas and roast for another 10 minutes.
- Heat oil in a pan and add the orzo.
- Fry the orzo for a few minutes until it turns golden brown.
- Add the vegetable stock and cook the orzo according to the packet instructions (about 13-15 minutes).
- Make sure the orzo does not get too soft.
- Mix the pesto through the orzo along with the roasted vegetables.
- Crumble the feta over the top and garnish with fresh basil or parsley, if desired.
Notes
More delicious dishes from thegreenlist.nl
- Prefer vegan pesto in your dish? Check here how to make delectable peso easily yourself.
- Want to try another delicious Italian dish? Then go for this delicious vegan drinks board.
- Trying a vegan kid-friendly dish? Try this kid-friendly vegan pesto pasta.
Photo credits: thegreenlist.nl.
