Roasted Tomato & Caper Orzo

BRINY, TOMATO-RICH, AND FULL OF COASTAL FLAVOUR

weet roasted tomatoes, salty capers, and tender orzo come together in this simple, Mediterranean-inspired dish. It’s comforting, bright, and perfect as a main or side.

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Difficulty: Easy

Cook time: 30 minutes

Servings:  4 people

Ingredients:

2 cups cherry tomatoes

  • 3 tbsp olive oil, divided

  • 2 cloves garlic, minced

  • 2 tbsp capers, drained

  • 1½ cups dry orzo

  • 3 cups vegetable broth

  • 2 tbsp chopped fresh basil or parsley

  • Zest of ½ lemon

  • Salt and black pepper to taste

  • Optional: pinch of dulse flakes or crumbled nori

  • Optional: Vegan cheese to grate on top

Instructions:

Preheat oven to 200°C (400°F).

  • Toss tomatoes with 1 tbsp olive oil, salt, and pepper.

  • Roast for 20–25 minutes until blistered and soft.

  • Meanwhile, heat remaining olive oil in a saucepan over medium heat.

  • Add garlic and cook for 1 minute. Stir in capers.

  • Add orzo and toast for 1–2 minutes.

  • Pour in vegetable broth and simmer for 10–12 minutes until orzo is tender.

  • Stir in roasted tomatoes, herbs, lemon zest, and seasoning.

Serve warm, drizzled with olive oil.

Kayleigh Slowey