Med veggie orzo tray bake

 This is one of my go to recipes when I can't think what to prep ready to cook quickly after kick boxing on an evening.  Veggie mix is down to preference and whatever is to hand as is the spicing.

My usual mix, veggies all peeled and cut into large chunks,  makes 4 portions at this size but if you've added in more veg you'll get more.

1 butternut squash

4 red onions

2 small sweet potatoes

2 courgettes

3 large carrots

pack mushrooms

pack cherry tomatoes

2 red peppers

block of halloumi cheese

1 chicken oxo cube

1 cup orzo

2 tsp pesto

siracha seasoning

salt & pepper

Chuck all the veggies except the tomatoes into a large roasting tin and cook in the oven with a squirt of oil until cooked and starting to brown (I usually cook for about 45mins on 180).  Add toms and halloumi and cook until the cheese is starting to brown.  Add the orzo, pesto and enough stock, (you may need less than 1l) to come up the pan about an inch, give a stir and pop back in for about 15 minutes until the pasta is cooked.

If I'm cooking in advance I switch the oven off after the main veggies are browned and leave it in the oven til I get home then bring the oven back to temperature and carry on with the cooking as though I hadnt paused.  The dish can be eaten as is and doesnt really need much added but I often serve either with chicken thighs I've roasted at the same time or when the oven is up to temp and I've stirred in the orzo I'll chuck a salmon joint (skin side up) onto the top and it tends to cook in about the same time as the pasta.  Dead easy and super tasty even when I've forgot to add the pesto.


Verywell has the nutrition as:

Calories452
% Daily Value*
Total Fat 15.2g20%
Saturated Fat 9.3g47%
Cholesterol 35mg12%
Sodium 596mg26%
Total Carbohydrate 62.6g23%
Dietary Fiber 9.3g33%
Total Sugars 14.9g 
Protein 19.7g

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