Lemony Orzo Pasta with Roasted Veggies
A deliciously light vegan pasta dish that's perfect for sunny days.
Servings: 3
Ingredients
For the Pasta
- 200 g orzo pasta
- Juice & zest 1 lemon
- 1 Tbs olive oil
- Salt to taste
For the roasted veggies
- 1 large aubergine
- 1 courgette
- 2 long pointy peppers
- 15-20 cherry tomatoes
- Olive oil
- Oregano
- Salt & pepper to taste
- Parsley and or chives to serve
Instructions
- Preheat your oven to 220C
- Chop all the veggies into 1 cm cubes/pieces
- In a large roasting dish, add the aubergine and olive oil, mix and put in the oven for 8mins, stirring once
- Add all the other veggies to the dish, mix around so they are coated in the oil, add the oregano & salt & pepper. and continue to roast until soft and the tomatoes are blackened a bit on the edges. About 15 mins
- Meanwhile, boil the water for the pasta
- Cook according to instructions and drain
- Toss with the olive oil, lemon zest and juice
- Add some of the roast veggies & toss
- Serve with more roast veggies on top and lots of fresh green herbs.