Baked Orzo With Tomatoes Roasted Peppers And Zucchini Recipes

BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI

Steps:

• Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
• Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
• Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

ORZO WITH SAUSAGE, PEPPERS AND TOMATOES

Steps:

• Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
• In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
• Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.

BAKED TOMATO & MOZZARELLA ORZO

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

ROASTED VEGETABLE ORZO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

ROASTED VEGETABLES WITH ORZO

Steps:

• Cook orzo according to package directions. Meanwhile, in an ungreased 2-qt. baking dish, combine the remaining ingredients., Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring occasionally. Drain orzo; stir into vegetable mixture.

ORZO WITH TOMATOES

Steps:

• Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
• Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

ORZO AND PEPPERS

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.

PESTO ORZO WITH ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
• Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
• Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.

BAKED ORZO WITH PEPPERS AND CHEESE

Steps:

• Boil orzo in boiling, salted water 10 to 12 minutes until tender; drain.
• Mix orzo peppers, chiles and mozzarella cheese. Place in buttered casserole dish.
• Spread sour cream evenly over top, sprinkle with Parmesan and dot with butter.
• Bake at 450º for 15 mintues until golden and puffed.
• Cool slightly.