Roasted Vegetable Orzo

Roasted Vegetable Orzo Recipe

By Stephanie Dreyer

Ingredients

1 cup orzo uncooked

1 orange bell pepper core and ribs removed, chopped

1 yellow bell pepper core and ribs removed, chopped

1 red bell pepper core and ribs removed, chopped

2 zucchinis chopped

1 ½ cups cherry tomatoes

8 garlic cloves whole

2 lemons

1 tablespoon olive oil

2 ½ tablespoons Italian seasoning

Salt and pepper to taste

Vegan parmesan such as Violife, freshly grated to serve

Fresh basil sliced in a chiffonade

Instructions

1Preheat the oven to 350 degrees.

2Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.

3While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.

4Stir the vegetables into the orzo.

5Squeeze the lemon juice over the mixture and season with salt and pepper to taste.

6Grate Parmesan cheese on top and garnish with the fresh basil.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.