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Secretos Del Sur
Orzo pasta, oven-cooked vegetables and rosemary
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Orzo pasta, oven-cooked vegetables and rosemary

Orzo pasta that you can eat hot or cold. Let the vegetables cook in the oven for a while, but make sure they are still nice and crunchy. The smell and taste of rosemary provide that little bit extra...
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Pasta and Cereals
Cuisine: Own recipe, Mediderranean
Keyword: healthy recipe, orzo, orzo pasta, tasty lunch, rosemary
language: en
gelegenheid: lunch, daily dishes
Servings: 4 persons

Equipment

  • cooking pot
  • oven

Ingredients

  • 1 red sweet pepper bell pepper
  • 1 yellow sweet pepper bell pepper
  • 1 green sweet pepper bell pepper
  • 150 gr corn (you can grill a fresh corn cob, then cut the corn off. Or use canned corn)
  • 50 gr black olives seedless
  • 50 gr feta cheese
  • 2 tbl spoon olive oil
  • 2 tbl spoon rosemary (I finely chopped fresh rosemary)
  • pepper and salt

Instructions

  • Preheat your oven to 180º.
  • Spoel alle groenten schoon.
    Snij de drie paprika's in stukken (mag gfrof zijn, 2 x 2 cm)
    Rasp de look.
    Snij de olijven in schijfjes of halveer.
  • Rinse all vegetables.
    Cut the three peppers into pieces (can be coarse, 2 x 2 cm)
    Grate the garlic.
    Cut the olives into slices or halves.
  • Put a pot of water on the heat and cook the orzo pasta according to the package instructions. Pour off the excess water when it is cooked.
  • Mix the oven-cooked vegetables through the orzo paste. Season a little more if necessary.

Notes

I save leftovers for the next day and then we eat the pasta cold as a snack with some extra fresh tomato.