Meal salad with orzo, grilled vegetables, feta and pesto!
At thegreenlist.nl we love recipes that are easy to make and at the same time packed with flavour. This salad with orzo, grilled vegetables, feta and pesto is a perfect example. We will show you! This recipe is also ideal for busy weekdays. Tip: make a double portion for the next day!
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
This recipe was inspired by a recipe by Louise from @kitchenstudio which she developed especially for Costa Ligure, Italy. They make delicious pestos that also go perfectly with this salad. Add a little lemon juice and your dressing is ready!