Orzotto with veggies
Our summer’s farewell orzotto is a culinary tribute to the slow, summer days, bringing together the vibrant flavors of the season into a heartwarming medley.
A quite versatile dish, suitable for both lunch and dinner, offering a hearty and fulfilling meal that can be enjoyed with loved ones. Reminiscent of the classic Greek dishes "briam" and "gemista," it combines the essence of the Mediterranean with a touch of seasonal nostalgia.
Servings: 2-4
Time: 15 minutes
Method:
Wash the zucchinis thoroughly, trim off the ends and cut into small cubes.
Sauté them in olive oil until they soften.Add the tomato paste and mix.
Then add the orzo and mix for half a minute until it becomes glossy. You can optionally, deglaze with white wine.
Continue and add 1.5 liters of water or vegetable broth. Bring it to a boil and then lower the heat to a medium simmer. Don’t forget to stir at regular intervals.
When the barley is cooked, approximately in 20 minutes, add the herbs after finely chopping them and drizzle it with mustard.
Serve in plates and garnish with greek yogurt, chipped hersb and a good drizzle of olive oil.
Ingredients:
500g orzo pasta
2 zucchinis
2 eggplants
1 dried onion
2 fresh onions
2 green horn peppers
Basil leaves
Parsley
1 tablespoon tomato paste
1 tablespoon mild mustard
1 cup strained yogurt
Salt & pepper
