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Lemony Orzo Pasta with Roasted Veggies from the top
Lemony Orzo Pasta with Roasted Veggies
Prep Time
10 mins
Cook Time
24 mins
Total Time
34 mins

A deliciously light vegan pasta dish that's perfect for sunny days.

Servings: 3
Author: Louise-Claire Cayzer
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
  1. Preheat your oven to 220C
  2. Chop all the veggies into 1 cm cubes/pieces
  3. In a large roasting dish, add the aubergine and olive oil, mix and put in the oven for 8mins, stirring once
  4. 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 

  5. Meanwhile, boil the water for the pasta
  6. Cook according to instructions and drain
  7. Toss with the olive oil, lemon zest and juice
  8. Add some of the roast veggies & toss

  9. Serve with more roast veggies on top and lots of fresh green herbs.