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Greek Roasted Vegetable Risoni (Orzo)
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 min
- Yield
- 4.00 serving(s)
Categories
- Main dish
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Greek Roasted Vegetable Risoni (Orzo) brings together 350 g pumpkin, peeled, deseeded & cut into 2cm pieces, 1 red onion, cut into wedges, 1 red capsicum, cubed in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 350 g pumpkin, peeled, deseeded & cut into 2cm pieces
- 1 red onion, cut into wedges
- 1 red capsicum, cubed
- 2 medium zucchini, halved & thickly sliced
- 1 garlic clove, crushed
- 1/4 cup olive oil
- 250 g risoni pasta
- 2 tablespoons lemon juice
- 100 g feta cheese, crumbled
- 2 tablespoons pine nuts, toasted
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Instructions
Preheat oven to 200.C/180.C Fan forced.
Line a large baking tray with baking paper.
Place pumpkin, onion, capsicum, zucchini, garlic and 1 tblsp oil in a bowl and toss to coat, season with salt & pepper.
Place on prepared tray and roast 30 mins or until tender.
Meanwhile cook risoni in a large pan of boiling salted water according to packet directions, drain and return to pan to keep warm.
Add lemon juice, feta, roasted vegetables and remaining oil to risoni, toss gently to combine and serve topped with pine nuts.
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