Cold orzo with roasted vegetables and mozzarella
Cut cherry tomatoes · pear A school recipe, with clear steps and storage tips.
Prep time: 15 minCook time: 20 minServings: 4 containers
Classic method
Ingredients
- 200 g dried orzo
- 1 small courgette (approx. 180 g)
- 1 red pepper (approx. 140 g)
- 120 g cherry tomatoes
- 120 g mozzarella
- 15 ml olive oil
- 1 tbsp lemon juice
- basil or parsley, to taste
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How to make it
- Dice the courgette and pepper. Roast them at 200°C for 18–20 min with a teaspoon of the oil.
- Cook the orzo according to the packet until well done; drain it and cool it quickly, without leaving it at room temperature.
- Let the cooked vegetables cool. Cut up the mozzarella and tomatoes.
- Mix the orzo with the vegetables, mozzarella, remaining oil, lemon juice and herbs.
- Divide between four clean containers, close them and put them in the fridge straight away.
Thermomix adaptation TM6
Same ingredients. The Thermomix helps with the preparation; baking and final assembly are done as in the recipe.
Ingredients
- 200 g dried orzo
- 1 small courgette (approx. 180 g)
- 1 red pepper (approx. 140 g)
- 120 g cherry tomatoes
- 120 g mozzarella
- 15 ml olive oil
- 1 tbsp lemon juice
- basil or parsley, to taste
How to make it
- Chop the pepper and courgette 3 sec / speed 4; transfer them to a baking tray and roast them in the oven.
- Cook the orzo in water according to the packet instructions (on the hob), then cool it quickly.
- Mix the cold ingredients in a separate bowl; you don't need the TM6 for the assembly.
Nutritional values
Values per serving will be added once the yield and the ingredients actually used have been checked. Unverified estimates are not shown.
Source: From the School lunchbox collection · După gust
Part of: School lunchbox
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