One-Pan Mediterranean Vegetable Orzo

A quick and colourful dish featuring orzo pasta, Mediterranean vegetables, and fresh herbs.

Make this recipe a breeze with our Supreme Non-Stick Chefs Pan or Frying Pan.

Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 200g Orzo pasta
• 150g Cherry tomatoes
• 1 Medium Courgette
• 1 Medium Red Pepper
• 3 Garlic Cloves
• 1 Small Onion
• 600ml Vegetable stock
• 2 tbsp Olive oil
• Fresh basil and oregano to taste
• 2 tbsp Lemon juice
• Salt and pepper to taste
  
  

Method:

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and garlic. Sauté for 2–3 minutes, or until fragrant and softened.
   
   
2. Cook Vegetables: Add the chopped zucchini, bell peppers, and cherry tomatoes to the pan. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
   
   
3. Cook Orzo: Stir the orzo into the pan and pour in the vegetable stock. Bring to a simmer, reduce heat, and cook for 15-20 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the stock.
   
   
4. Finish with Fresh Flavours: Remove the pan from heat. Stir in the lemon juice, fresh basil, and oregano. Adjust seasoning with salt and pepper.
   
   
5. Serve: Drizzle with a little extra olive oil and garnish with additional basil, if desired. Serve warm.