Slow-roasted courgettes with fennel & orzo Recipe

Preheat your oven to 180°C (350°F).

In a large baking dish, combine the sliced courgettes, fennel, red onion, minced garlic, olive oil, dried oregano, salt, and pepper. Toss to coat the vegetables evenly.

Roast in the preheated oven for 30-35 minutes, or until the courgettes are tender and golden.

While the vegetables are roasting, cook the orzo pasta according to the package instructions until al dente. Drain and set aside.

Once the vegetables are roasted, remove them from the oven and stir in the cooked orzo pasta.

Serve hot, garnished with fresh basil leaves.