Cheesy roasted vegetable orzo

Cheesy roasted vegetable orzo might be just the main course you are searching for. One serving contains 719 calories, 25g of protein, and 31g of fat. This recipe serves 2. For $2.38 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 547 people found this recipe to be tasty and satisfying. Head to the store and pick up cheddar cheese, cherry tomatoes, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Amuse Your Bouche. With a spoonacular score of 93%, this dish is spectacular. If you like this recipe, you might also like recipes such as Roasted Vegetable Orzo, Roasted Vegetable Orzo Salad, and Roasted Vegetable Orzo Salad.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ aubergine

Black pepper

10g butter

50g cheddar cheese, grated

10 cherry tomatoes

½ courgette

150ml milk

Pinch nutmeg

2tbsp oil

½tsp dried oregano

175g orzo

1tbsp plain flour

Salt

100g white mushrooms

½ yellow pepper

Equipment:

oven

baking pan

whisk

Cooking instruction summary:

Preheat the oven to 190C (Gas Mark 5 / 375F).Halve the cherry tomatoes, and chop the mushrooms into 2cm chunks. Cut all the other vegetables into 1cm pieces. Toss all the vegetables in the oil and sprinkle with the oregano. Lay in a single layer on a baking tray, and roast for around an hour, stirring once halfway.When the vegetables have been roasting for about half an hour, you can begin to prepare the rest of the dish. Boil the orzo according to the instructions on the packet - it is small, so shouldn't take long. Use plenty of water and stir regularly to prevent clumping.Melt the butter in a pan, and add the flour. Cook over a very low heat for 1 minute, whisking constantly. Add the milk a dash at a time, and continue whisking to make a smooth mixture before adding more. Add a pinch of nutmeg and season to taste. Finally, when you have a smooth, fairly thin sauce, add the grated cheese and stir again until it has all melted and the sauce is smooth once again.When ready, combine the cooked orzo and the roasted vegetables with the cheese sauce, and mix well. Serve warm.

 

Step by step:


1. Preheat the oven to 190C (Gas Mark 5 / 375F).Halve the cherry tomatoes, and chop the mushrooms into 2cm chunks.

2. Cut all the other vegetables into 1cm pieces. Toss all the vegetables in the oil and sprinkle with the oregano. Lay in a single layer on a baking tray, and roast for around an hour, stirring once halfway.When the vegetables have been roasting for about half an hour, you can begin to prepare the rest of the dish. Boil the orzo according to the instructions on the packet - it is small, so shouldn't take long. Use plenty of water and stir regularly to prevent clumping.Melt the butter in a pan, and add the flour. Cook over a very low heat for 1 minute, whisking constantly.

3. Add the milk a dash at a time, and continue whisking to make a smooth mixture before adding more.

4. Add a pinch of nutmeg and season to taste. Finally, when you have a smooth, fairly thin sauce, add the grated cheese and stir again until it has all melted and the sauce is smooth once again.When ready, combine the cooked orzo and the roasted vegetables with the cheese sauce, and mix well.

5. Serve warm.


Nutrition Information:

Quickview
742k Calories
25g Protein
31g Total Fat
92g Carbs
42% Health Score
Limit These
Calories
742k
37%

Fat
31g
48%

  Saturated Fat
10g
68%

Carbohydrates
92g
31%

  Sugar
17g
20%

Cholesterol
44mg
15%

Sodium
444mg
19%

Get Enough Of These
Protein
25g
51%

Vitamin C
181mg
220%

Selenium
68µg
98%

Manganese
1mg
72%

Vitamin A
3433IU
69%

Phosphorus
502mg
50%

Fiber
9g
40%

Vitamin B2
0.67mg
40%

Vitamin B6
0.74mg
37%

Potassium
1283mg
37%

Copper
0.68mg
34%

Calcium
327mg
33%

Folate
130µg
33%

Vitamin E
4mg
33%

Vitamin B3
6mg
30%

Magnesium
112mg
28%

Vitamin K
25µg
24%

Vitamin B5
2mg
24%

Vitamin B1
0.34mg
23%

Zinc
3mg
22%

Iron
3mg
19%

Vitamin B12
0.57µg
10%

Vitamin D
1µg
9%

covered percent of daily need
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