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Prep Time 5 minutes - Total Time 20 minutes - Serves 3

Dinner in under 30 minutes!

Perfect for a weeknight dinner with very little washing up. And any leftovers make for the perfect lunch the next day.

I’ve used courgettes, peppers and onions but you could use any veg you have knocking around.


  • 200g of orzo pasta.

  • 1 courgette, diced.

  • 1 red or yellow pepper, diced.

  • 1 red onion, diced.

  • Zest of 1 lemon

  • Juice from half a lemon

  • 450g passata or homemade tomato sauce.

  • 1 handful of black olives. Thank

  • 70g of feta.

  • 1 small handful of fresh herbs (parsley/basil or both), roughly chopped.


  1. Preheat the oven to 180°.

  2. Place all the veg and lemon zest into an ovenproof dish. Pour in a nice glug of olive oil, season and mix. Pop into the oven and roast for 20 minutes.

  3. After 15 minutes, cook the orzo according to the packet less 2 minutes.

  4. Once the 20 minutes are up, carefully remove the dish from the oven and turn the oven up to 220°. Add the orzo, passata, the lemon juice, season and mix. Add the olives, then crumble and scatter the feta over the top. Sprinkle over the mint and place back in the oven for a further 5 minutes.

  5. Once out of the oven drizzle over with some extra-virgin olive and garnish with the fresh herbs.


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