Grilled Vegetable and Goat Cheese Orzo Bowl
with croutons and a dill honey mustard sauce
Informations supplémentaires
35 min.
|
756 kcal
|
easy
|
|
Printable version
1. Cook the vegetables
Preheat the oven to 400°F. Cut the pepper and the onion into thin strips. Cut the zucchini into medium sized cubes. Place the vegetables on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Mix. Bake in the oven for 18-20 minutes until browned.
2. Setup
Chop the dill. Cut the ciabatta bread into small cubes. Cut the lemon in two.
3. Cook the orzo
Bring a pot of salted water to a boil. Cook the orzo for 6-8 minutes until tender. Drain, mix with a drizzle of oil, salt and pepper. Set aside.
4. Cook the croutons
In a skillet over medium-high heat, add a drizzle of oil. Cook the pieces of bread 4-5 minutes until browned to make croutons.
5. Make the dressing
In a bowl, combine the mustard, the honey, half of the dill, the juice of 0.5 2P | 0.75 3P lemon and a generous drizzle of olive oil. Add salt and pepper.
6. Plate your dish
Mix the grilled vegetables with the orzo, croutons and sauce. Garnish with the crumbled goat cheese and the rest of the dill. Add lemon juice to taste. Otherwise,
Bon appétit!
180gOrzo
1unitPepper(s)
1unitZucchini(s)
0.5unitRed Onion(s)
21gHoney
1unitCiabatta Bread
113gGoat Cheese
1unitDill
1unitLemon
15mlDijon Mustard
What you need
756 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
86g
29%
fat
32g
49%
cholesterol
66mg
22%
fiber
7g
28%
protein
33g
saturated
17g
85%
sodium
444mg
19%
sugar
22g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg