Mediterranean Vegetable Orzo

Name: Mediterranean Vegetable Orzo with Eggplant, Zucchini and Tomatoes
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Long Eggplant; 1 Piece of Red onion; 3 Piece of Garlic cloves; 1 Piece of Small zucchini; 1 Piece of Yellow pepper; 15 ML of Balsamic vinegar; 180 Grams of Orzo; 200 Grams of Tomato passata; 4 Grams of Nutritional yeast; 450 ML of Water; 1 Piece of Vegetable stock cube; 2 Grams of Vegetable seasoning; 15 Grams of Fresh basil; 1 Piece of Lemon; 150 Grams of Cherry tomatoes

with Eggplant, Zucchini and Tomatoes

Tender orzo tossed with roasted Mediterranean veggies, bursting with sweet, smoky flavours for a satisfying, wholesome bite in every spoonful.

14 Reviews

Cals 509 · Prot 19 · Carbs 104 · Fat 3

Vegan

Calorie Smart

30 min

Mediterranean Vegetable Orzo with Eggplant, Zucchini and Tomatoes

Tender orzo tossed with roasted Mediterranean veggies, bursting with sweet, smoky flavours for a satisfying, wholesome bite in every spoonful.

14 Reviews

Cals 509 · Prot 19 · Carbs 104 · Fat 3

Vegan

Calorie Smart

Ingredients

Orzo

Long Eggplant

250 Grams

Red onion

1 Piece

Garlic cloves

3 Piece

Small zucchini

1 Piece

Yellow pepper

1 Piece

Balsamic vinegar 14*

15 ML

Orzo 9*10*11*

180 Grams

Tomato passata

200 Grams

Nutritional yeast

4 Grams

Water

450 ML

Vegetable stock cube 15*

1 Piece

Vegetable seasoning 2*10*11*13*15*

2 Grams

To serve

Fresh basil

15 Grams

Lemon

1 Piece

Cherry tomatoes

150 Grams

Allergens

*14 Sulphur Dioxide, *9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *2 Tree Nuts, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2129 / 509
Fats (g)	3.3
of which saturated (g)	0.9
Carbohydrates (g)	104
of which sugars (g)	18.7
Fibers (g)	14.9
Proteins (g)	19.4
Salt (g)	1.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Trim the eggplant, cut in half and then into bite-sized pieces.
Peel and finely chop the onion and garlic.
Cut the zucchini into bite-sized pieces.
Deseed the yellow pepper and cut into chunks.

2 Saute

Heat a large pan over medium heat with a drizzle of oil.
Fry the onion and eggplant with a pinch of salt for 4-5 min until softened.
Add the garlic and cook for 1 min until fragrant.
Add the yellow pepper and zucchini, mix well and fry for 2-3 min.

3 Add orzo

Lower heat to medium-low.
Add the orzo and mix to coat the grains.
Add the balsamic vinegar and mix through.

4 Simmer

Add the passata, nutritional yeast, vegetable seasoning, measured water and crumble in the stock cube. Stir well.
Cook for 10 min stirring often to avoid sticking.
Season with a pinch of salt and pepper to taste.

Tip! Add a splash of water if the orzo is sticking but is not yet tender. Add a pinch of sugar to balance the acidity of the tomatoes, to taste.

5 Make basil tomatoes

Meanwhile, finely chop the basil.
Use a microplane or small grater to zest lemon.
Cut the cherry tomatoes in half or quarters.
In a small bowl combine the tomatoes, chopped basil, lemon zest and 2 Tbsp olive oil.
Add a pinch of salt and pepper to taste.