Mediterranean-Inspired Roasted Veggies
with Ricotta Orzo- Milk
- Wheat
- Sulphites
Roasted eggplant, peppers and zucchini in a tomato sauce, served up with creamy orzo is this dreamy dinner. No need to take a plane, just get cooking!
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Zucchini
½ unit(s)
Eggplant
1 unit(s)
Sweet Bell Pepper
170 g
Orzo
(Contains: Wheat)
200 mL
Crushed Tomatoes
30 g
Garlic Spread
1 tbsp
Mediterranean Spice Blend
(Contains: Sulphites)
7 g
Parsley
½ tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, halve eggplant lengthwise, then cut half the eggplant (whole eggplant for 4 ppl) into 1/2-inch pieces. (TIP: Peel before cutting, if desired.)Cut zucchini into 1/2-inch half moons.Core, then cut pepper into 1/2-inch pieces.
Add eggplant, zucchini, peppers, 1 1/2 tbsp oil, 1/2 tsp (1 tsp) garlic salt and half the Mediterranean Spice Blend to a parchment-lined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 1/2 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Once water is boiling and veggies are roasting, add orzo to the pot. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium heat.When hot, add remaining Mediterranean Spice Blend, crushed tomatoes and reserved pasta water. Cook, stirring occasionally, until warmed through, 2-3 min.Season with salt and pepper. Once roasted, stir veggies into sauce until well combined.
Meanwhile, roughly chop parsley. Add garlic spread, ricotta and cream cheese to the pot with warm orzo.Stir in half the parsley, then season with salt and pepper, to taste.
Divide ricotta orzo between bowls.Top with veggies and sauce. Sprinkle with remaining parsley.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of roasted veggies, tomato sauce, and creamy orzo; some found it bland or too rich.
- Ease of prep: Several customers appreciated the simple preparation, with roasted vegetables complementing the creamy orzo.
- Suggestions: Consider using less ricotta and cream cheese for a lighter orzo; add more garlic and Italian herbs for extra flavor.
- Portions: The recipe makes generous servings, with some reporting enough for leftovers.
- Vegetables: Most enjoyed the roasted vegetables, particularly the eggplant; consider using the whole eggplant to avoid waste.
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