Roasted Vegetable Orzo

For 2 servings

• courgette, chopped1
• red pepper, chopped1
• red onion, chopped1/2
• olive oil2 tbsp
• salt and pepperto taste
• orzo pasta150 g
• garlic clove, crushed1
• juice of 1/2 lemon
• hard cheese (vegetarian Parmesan-style), grated30 g
• fresh basil, to serve

1. 1

   Preheat the oven to 200°C (fan 180°C), a hot oven is what gives the vegetables proper colour and caramelisation rather than just steaming them soft.

2. 2

   Toss the courgette, red pepper and red onion with 1 tablespoon of the olive oil, salt and pepper directly on a baking tray, spreading everything out into a single layer with space between the pieces, overcrowding the tray traps steam and stops the vegetables from browning properly.

3. 3

   Roast for 20 to 22 minutes, turning the vegetables over halfway through with a spatula, until they're softened through and visibly charred and caramelised at the edges, this browning is where a lot of the flavour comes from, so don't pull them out too early looking merely soft and pale.

4. 4

   While the vegetables roast, cook the orzo according to the packet instructions in a large pan of well salted boiling water, orzo cooks quickly, usually 8 to 10 minutes, so keep an eye on the time and taste a piece near the end, it should be tender but still have a slight bite. Drain well and set aside.

5. 5

   In a small bowl or jug, whisk the remaining olive oil with the garlic and lemon juice until combined, this simple dressing needs to be made fresh just before serving, so the garlic doesn't turn harsh sitting for too long.

6. 6

   Toss the cooked orzo with the roasted vegetables and the lemon dressing in a large bowl, mixing gently so the vegetables don't break apart.

7. 7

   Scatter with grated cheese and fresh basil before serving, this dish works well warm straight away, or left to cool to room temperature, the flavours actually deepen a little as it sits.