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Roast Veg & Two Bean Orzo Salad

Total: 1600 calories approx
Course Vegan Recipes
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author The Purple Pumpkin Blog

Ingredients

  • 100 g uncooked orzo
  • 1 x 400g tin canellini beans drained
  • 1 x 400g tin chick peas drained
  • 300 g aubergine cut into small pieces
  • 600 g courgette cut into small pieces
  • 1-2 bell peppers red, yellow, green, cut into small pieces
  • 1 red onion cut into small pieces
  • 2 large flat mushrooms cut into small pieces
  • 3 large garlic cloves crushed
  • 1 tsp dried oregano
  • 1 tsp dried mint
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • freshly ground black pepper
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • juice of 1 lemon optional
  • one/low calorie oil spray

Instructions

  • Place all the prepared vegetables and garlic into a roasting dish and sprinkle with the herbs and black pepper. Spray with some of the oil spray and pop into a 200C oven for 30-40 minutes until slightly charred. Turn occasionally.
  • Meanwhile, cook the orzo according to the package instructions.
  • Make the dressing by whisking together the olive oil and red wine vinegar. You could add some more herbs here if you wished, to taste.
  • When the veg and orzo are cooked, place into a large bowl and add the tinned beans. Mix through then pour over the dressing. You can add lemon juice to taste and season with more black pepper.
  • Serve warm or cold as a main or side dish.