This makes a great meal on it’s own or serve it as part of a larger menu. From the wonderful cookbook MORO easy by Sam and Sam Clarke.
Preheat your oven to 220ºC (435)F). In a roasting tray or dish with some depth combine 2 sliced zucchinis (courgettes), 1 quartered and sliced eggplant (aubergine), 1 quartered and sliced red pepper, 1 red onion cut into wedges, 1 head of garlic (cloves separated and peeled) and 400g (14 oz) of whole cherry tomatoes. Toss with 4 tablespoons of olive oil, 2 teaspoons of fennel seeds, 1 teaspoon of dried oregano, 1 tablespoon of finely chopped fresh rosemary and 1 tablespoon of thyme leaves. Season well with salt and freshly ground black pepper and spread evenly in the tray. Roast for 30 minutes until the vegetables are soft and caramelised. Remove from the oven and evenly distribute 100g (3½ oz) of orzo or risoni pasta over the vegetables. Pour in 300ml (10 fl oz) of stock. Stir gently and season again. Cover tightly and bake for 25 minutes. Remove from the oven, uncover and scatter 2 tablespoons of black olives over the top. Cover again and return to the oven for a further 5 minutes. Meanwhile, make some whipped feta. Using a small food processor or hand blender combine 100g (3½ oz) of feta with 4 tablespoons of water and 3 tablespoons of good quality olive oil and blitz until completely smooth. When the vegetables are ready serve drizzled with the juice of ½ a lemon and sprinkle with 2 tablespoons of roughly chopped parsley. Dot the whipped feta on top.
michelle picker cooks 