Orzo with Roasted Vegetables

Method

1. 1

   Heat the oven to 220°C. Cut the aubergine, courgette and pepper into roughly 2 cm pieces.Heat the oven to 425°F. Cut the aubergine, courgette and pepper into roughly ¾ in pieces.

2. 2

   Toss the vegetables with 35 ml olive oil and a little salt. Spread them on a large baking sheet with space between the pieces. Roast for 25–30 minutes, turning once, until tender and browned at the edges.Toss the vegetables with 2¼ tbsp (35 ml) olive oil and a little salt. Spread them on a large baking sheet with space between the pieces. Roast for 25–30 minutes, turning once, until tender and browned at the edges.

   Start 25 min timer
3. 3

   Toward the end of roasting, boil the orzo in salted water until al dente. Drain it well and transfer it to a large bowl.

4. 4

   Whisk the remaining olive oil with the lemon juice and zest. Toss it with the warm orzo and roasted vegetables, fold in the parsley and adjust the salt.