Roasted Vegetable and Feta Orzo One-Pot
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Ingredients
- 1 red pepper
- 1 courgette
- 1 red onion
- 300 g orzo
- 600 ml vegetable stock
- 100 g feta cheese
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 434 kcal
- Protein
- 14.5 g
- Carbohydrate
- 61.5 g
- of which sugars
- 8.4 g
- Fat
- 13.7 g
- of which saturates
- 5.1 g
- Fibre
- 4.4 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Chop the pepper, courgette and red onion, toss with the olive oil, and roast on a tray for 20 minutes until softened and lightly charred.
- 2
Meanwhile, cook the orzo in the vegetable stock in a large pan for 10-12 minutes, stirring occasionally, until tender and most of the liquid has absorbed.
- 3
Stir the roasted vegetables through the orzo.
- 4
Crumble over the feta cheese.
- 5
Season to taste.
- 6
Serve immediately.
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