Ingredients with Measurements:
- 1 cup of Kornigou (a type of Greek pasta)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/4 cup of crumbled feta cheese
Special equipment needed:
- Baking sheet
- Large pot
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large pot, bring salted water to a boil and cook the Kornigou according to package instructions. Drain and set aside.
3. On a baking sheet, toss the sliced bell peppers, zucchini, eggplant, red onion, and minced garlic with olive oil, dried oregano, salt, and pepper.
4. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
5. In a large bowl, combine the cooked Kornigou and roasted vegetables.
6. Sprinkle crumbled feta cheese on top and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 32g
Protein: 7g
Sodium: 220mg
Fiber: 6g
Substitutions for ingredients:
- You can use any type of pasta instead of Kornigou.
- You can use any type of vegetables that you like or have on hand.
Variations:
- Add some chopped fresh herbs like basil or parsley for extra flavor.
- Add some sliced olives for a salty kick.
- Use crumbled goat cheese instead of feta cheese.
Tips and tricks:
- Make sure to slice the vegetables evenly so that they cook evenly.
- Toss the vegetables occasionally while roasting to ensure they cook evenly.
- You can make this dish ahead of time and reheat it in the oven or microwave.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the Kornigou with Roasted Vegetables in a large bowl or on individual plates.
Garnishes:
Garnish with some chopped fresh herbs like basil or parsley.
Pairings:
This dish pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or some crusty bread.
Troubleshooting advice:
- If the vegetables are not caramelized enough, you can broil them for a few minutes at the end of cooking.
- If the Kornigou is too dry, you can add a little bit of olive oil or pasta water to moisten it.
Food safety advice:
Make sure to wash all vegetables thoroughly before slicing and cooking.
Food history:
Kornigou is a type of Greek pasta that is similar to orzo. It is traditionally used in Greek soups and stews.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of smokiness from the roasted vegetables.
Serving suggestions:
Serve this dish as a main course or as a side dish.
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