How To Make Slow-roasted courgettes with fennel & orzo
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 courgettes, sliced
- 1 fennel bulb, thinly sliced
- 1 red onion, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper, to taste
- 1 cup of orzo pasta
- Fresh basil leaves, for garnish
Instructions
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Preheat your oven to 180°C (350°F).
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In a large baking dish, combine the sliced courgettes, fennel, red onion, minced garlic, olive oil, dried oregano, salt, and pepper. Toss to coat the vegetables evenly.
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Roast in the preheated oven for 30-35 minutes, or until the courgettes are tender and golden.
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While the vegetables are roasting, cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
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Once the vegetables are roasted, remove them from the oven and stir in the cooked orzo pasta.
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Serve hot, garnished with fresh basil leaves.
Nutrition
- Calories : 245kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 280mg
- Total Carbohydrates : 38g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 6g
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