Orzo Veggie Traybake
This is a delicious, veggie-packed dinner that couldn’t be easier to make. Cooking the orzo with veggie stock, garlic, spring onions, roast tomatoes and courgette means it’s bursting with flavour. We make this a lot at home, it’s a huge hit with our little ones. It’s delicious with our rocket and pistachio pesto.
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.2 lb courgettes
- 9 oz cherry tomatoes
- 1.5 tablespoons olive oil
- 4 spring onions
- 2 cloves garlic
- 10 oz orzo
- 1 pint vegetable stock
- 1 tablespoon nutritional yeast
- 1 handful of flat-leaf parsley
- 1 pinch of sea salt & black pepper
Instructions
- 1
Preheat the oven to 200°C fan / 400°F.
- 2
Tip the courgettes and cherry tomatoes into a large roasting tin (about 30 × 25cm / 12 × 10″). Pour over the olive oil, season to taste and toss until everything has a light coating of oil. Roast for 10 minutes.
- 3
Add the spring onion and garlic to the tin and roast for a further 2 minutes, until fragrant. Add the orzo, vegetable stock, nutritional yeast and parsley and stir gently, so that the vegetables sit on top of the orzo. Return to the oven and bake for 20 minutes, until the orzo is tender and the liquid has been absorbed.
- 4
Serve with a drizzle of the pesto and some fresh basil.