All-in-One Roasted Tomato & Bay Orzo with Black Pepper

Tomato Orzo

Photography by David Loftus

What could be simpler than an array of vegetables, a few minutes, and 1 pan?

For 30 minutes or less to about an hour, these 75 vegetarian and vegan recipes from author Rukmini Iyer let your oven do all of the work. Simply pop your vegetables into the oven and then serve!

From Creole-Spiced Leek & Mushroom Tart to Roasted Tomato Orzo, these meals require minimal effort but offer maximum flavour. Including a meal guide, side suggestions, and helpful infographics on creating your own one-pan dish, these recipes will fill you up and leave you plenty of time to get things done.

 

Vegetarian Dinner’s in the Oven: One-Pan Vegetarian and
Vegan Recipes 
is available at Amazon.com and Amazon.ca

 

 

 


All-in-One Roasted Tomato & Bay Orzo with Black Pepper

Serves: 2 

This simple dish allows the concentrated flavour of the roasted tomatoes to really infuse into the pasta, packing an intense flavour hit. An elegant, risotto-like dinner.

Prep: 10 minutes 

Cook: 20 minutes 

 

7 ounces [200g] orzo 

1-2⁄3 cups [400ml] vegetable stock 

1 pound [400g] cherry tomatoes on the vine, halved (save the vines) 

1⁄2 red onion, very finely chopped 

2 bay leaves 

Freshly ground black pepper 

2 teaspoons sea salt, divided 

2 tablespoons extra-virgin olive oil 

A good handful of fresh basil or flat-leaf parsley, chopped

Preheat the oven to 400°F [200°C]. Mix the orzo with the vegetable stock in a deep roasting pan and lay the tomato vines over the top. (The tomato flavour will infuse into the stock.) 

Arrange the cherry tomatoes in an even layer over the orzo, then scatter with the red onion, bay leaves, plenty of black pepper, and 1 teaspoon of the sea salt. Transfer to the oven and cook, uncovered, for 20 minutes. 

As soon as the orzo is cooked (the pasta should be just al dente), remove the vines and stir in the extra-virgin olive oil, the remaining 1 teaspoon of sea salt, and the herbs. Taste and season with more salt and pepper as needed, and add a little dash more of stock, if you like. 

Serve immediately. 

Recipe from Vegetarian Dinner’s in the Oven: One-Pan Vegetarian and
Vegan Recipes
© Rukmini Iyer. 
Recipe reprinted with permission from Chronicle Books.

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