Orzo with Roasted Mini Roma Tomatoes
with courgette, Gruyère & Italian herbs
Roma tomatoes are also called pomodoro tomatoes, literally meaning 'golden apples'. The name, therefore, is an excellent description of their delicious, full flavour!
Tags:
Calorie Smart
•Veggie
•Extra Veggies
•Family
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
150 g
Mini Roma tomatoes
½ piece
Onion
1 piece
Garlic
½ piece
Courgette
¼ piece
Lemon
70 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ sachet(s)
Italian seasoning
35 g
Grated Gruyère DOP
(Contains Milk)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2755 kJ
Calories658 kcal
Fat33.5 g
Saturated Fat14.4 g
Carbohydrate63.2 g
Sugar14.8 g
Dietary Fiber11.4 g
Protein22.4 g
Salt0.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Oven Dish
•Pan with Lid
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- In an oven dish, combine the mini Roma tomatoes with the balsamic vinegar and half of the olive oil. Season with salt and pepper, then roast in the oven for 15 - 20 minutes.
- In the meantime, chop the onion and crush or mince the garlic.
- Finely dice the courgette. Zest and juice the lemon.
2
- Melt the butter in a pot or saucepan over medium-low heat. Fry the onion with half of the garlic and 0.5 tsp lemon zest per person for 2 minutes.
- Add the orzo and the Italian seasoning and fry for 1 minute, stirring regularly.
- Add the stock and allow to cook for 10 - 12 minutes over low heat, covered. Stir regularly and add a splash of water as necessary if the orzo seems too dry.
3
- In the meantime, heat the rest of the olive oil in a frying pan over medium-high heat. Fry the courgette with the rest of the garlic for 3 minutes.
- Add 1 tsp lemon juice per person and fry for another 3 minutes. Season to taste with salt and pepper.
- Transfer the courgette to the orzo, then add half of the Gruyère and mix well to combine.
4
- Serve the orzo on plates and top with the mini Roma tomatoes.
- Garnish with the rest of the Gruyère and lemon zest.
- Serve the rest of the lemon juice alongside, so as to allow everyone to add it as preferred.