Orzo with Baked Greek-Style Cheese
with roasted vegetables & bell pepper sauce
In this recipe, you'll put the whole block of Greek-style cheese in the oven. The cheese will melt, and form a delicious creamy sauce to accompany the orzo.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Bell pepper
½ piece
Courgette
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
40 g
Roasted bell pepper sauce
½ piece
Onion
½ sachet(s)
Italian seasoning
50 g
Greek-style cheese
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Chop the bell pepper into thin strips and then cut these in half.
- Cut the courgette into crescents and slice the onion into half rings.
- Leave the slab of cheese whole and spread with 0.5 tbsp per person of the roasted bell pepper sauce.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Transfer all the vegetables to an oven dish, along with the Italian herbs.
- Add the balsamic vinegar and drizzle with olive oil, then toss well to coat, seasoning with salt and pepper.
- Place the slab of cheese in the middle of the oven dish on top of the vegetables, then bake in the oven for 20 minutes (see Tip).
Tip: bake until the cheese is soft and the vegetables are done.
- Heat a clean deep frying pan over medium-high heat.
- Toast the orzo for 1 minute, then pour in plenty of water and bring to a boil.
- Crumble in the stock cube (see pantry for amount). Reduce the heat to low and then boil the orzo for 10 - 12 minutes, covered.
- Drain the orzo and then transfer to the oven dish.
- Mix well to combine with the cheese and vegetables, then stir in the rest of the roasted bell pepper sauce before serving.