Mediterranean orzo with vegetables and OILI olive oil
Mediterranean Orzo with Grilled Vegetables
Ingredients:
1 bag (500g) orzo pasta
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 whole head of garlic
200g cherry tomatoes
100g Kalamata olives
150g feta cheese
100g grated Parmesan
Basil
Half a lemon
OILI-Olive oil
Salt & pepper
Instructions:
1. Cut off the stem end of the garlic. Wrap it in foil and season with OILI-olive oil and a pinch of salt. Place on the grill or in the oven at approx. 150°C for an hour.
2. Chop the zucchini and bell peppers into large pieces so they don't fall through the grill grates. Season the aforementioned vegetables, as well as the cherry tomatoes, with OILI-olive oil, salt, and pepper. Halve the lemon. Place the vegetables and lemon on the grill to roast; a pan or oven also works well!
3. Once the vegetables have a beautiful grilled color, remove them to a bowl to cool for a moment.
4. Once the vegetables have cooled, chop them into smaller pieces. Also, squeeze the roasted garlic cloves from their skins into the vegetables.
5. Cook the orzo in well-salted water for a few minutes, less than the recommended cooking time. Remember to save some of the pasta cooking water!
6. Add cooking water and the pre-cooked orzo to a large frying pan. Add the chopped vegetables and squeeze half of the grilled lemon into the mixture. Cook the orzo until it is ready (slightly al dente).