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Mediterranean Veg & Orzo Traybake
We’ve put a fresh twist on a well-loved DE recipe, and we think you’ll enjoy it as much as our HQ team does. It’s packed with Mediterranean flavours — plump aubergines, red peppers, chickpeas, oregano and fennel, and we’ve teamed it with pumpkin seed pesto for an extra source of fibre. With 6 plant servings per person, it’s an easy way to work towards 30 plants a week.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. On a large baking tray or shallow casserole dish, toss together the aubergine, red pepper, red onion, garlic, chickpeas, oregano, fennel seeds, chilli (if using), olive oil and a generous pinch salt. Spread out into a single layer and roast 30—⏱️ 35 minutes, stirring halfway through, until tender and golden.
aubergine1red pepper1red onion1fennel seeds0.5 teaspoonolive oil2 tablespoons
2
Meanwhile, make the pesto. Simply add all the ingredients to a mini-chopper and blitz until coarse, adding a splash of water to loosen as needed. Season to taste with flaky sea salt.
3
Once the vegetables are cooked, remove the tray from the oven and stir in the orzo along with 500ml boiling water. Return to the oven for 5—⏱️ 7 minutes until the orzo is al dente.
orzo5.3 oz
4
Let the dish stand for a few minutes, then squeeze over some lemon juice. Divide into bowls and top each with a spoonful of pesto and a handful of rocket.
lemon0.5
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