Vegetarian Orzo Casserole

Ingredients17

• orzo300g
• garlic clove2 Zehen
• onion100g
• eggplant250g
• zucchini200g
• pointed pepper2 Stück
• olive oil2 EL
• passata500g
• green olives100g
• flat-leaf parsley0.5 Bund
• basil0.5 Bund
• rosemary sprig1 sprig
• thyme sprig1 sprig
• gouda200g
• feta150g
• salt1 TL
• black pepper0.5 TL

Instructions

1. 1

   Preheat the oven to 180 °C fan setting and oil a baking dish.

2. 2

   Cook the kritharaki in boiling salted water until al dente, drain and place in the baking dish.

3. 3

   Peel the garlic and onion and dice finely.

4. 4

   Wash and trim the aubergine, zucchini and pointed peppers, and deseed the peppers. Cut everything into cubes.

5. 5

   Heat the olive oil in a pan and sauté the onion and garlic until translucent.

6. 6

   Add the vegetables and fry while stirring until they take on a little color.

7. 7

   Add the passata and drained olives to the vegetables.

8. 8

   Wash the parsley, basil, 1 sprig of rosemary and 1 sprig of thyme, shake dry and finely chop the leaves. Add to the sauce, season with salt and pepper and simmer for 5 minutes. Taste and adjust.

9. 9

   Pour the sauce over the kritharaki and mix well in the dish.

10. 10

    Sprinkle the Gouda over the top and crumble the feta over it. Bake in the oven for 30 minutes until the cheese is golden brown, and let cool briefly.