Roasted veg with orzo and ricotta

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Roasted veg with orzo and ricotta

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 25 mins

Rating: Rated 0 / 5 (0 ratings)

Simple flavours are often the best – roasted veg taste wonderful and the olive oil helps improve the absorption of beta-carotene. The olives and lemon give this dish a hint of Mediterranean and North African flavours too.


  • 800g butternut squash, sweet potato and carrot, peeled and cut into small cubes
  • 4 tbsp light olive oil
  • 1 large unwaxed lemon, scrubbed and cut into slices
  • handful of basil leaves, roughly chopped
  • 6 tbsp ricotta
  • 6 cloves garlic, whole, in their skins and bruised
  • 1 heaped tsp fennel seeds
  • 300g orzo
  • 100g pitted green olives, halved or whole


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Spread the prepared butternut squash,
sweet potato, carrot and garlic in a large roasting tin. Drizzle over the oil, sprinkle the fennel seeds on top, then add the lemon slices. Roast for 25 minutes or until golden and tender.

Stage 2

Meanwhile, cook the orzo according to packet instructions, drain and set aside.

Stage 3

Once the veg is ready, add the orzo,
basil and olives to the tin, season with
salt and pepper and mix well to coat in
the juices. Dot over the ricotta and serve.


Roasted veg with orzo and ricotta


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Recipe author

Published by: Vegetarian Living

Nutritional info

Nutritional values are per serving.

  • Calories: 562g
  • Fat: 20g
  • Saturated fat: 5g
  • Protein: 15g
  • Carbohydrates: 76g
  • Sugars: 14g
  • Fibre: 11g
  • Salt: 1.05g

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