Charred Sweetcorn Courgette Orzo Trays with Basil Lemon Yogurt

Charred Sweetcorn Courgette Orzo Trays with Basil Lemon Yogurt 🌽🍋 Golden, fresh and easy to prep: this is a warm orzo tray with sweet charred corn, soft courgette, crunchy crumbs and a cool basil-lemon yogurt that makes the whole bowl feel bright. It is simple enough for a weeknight but still has that saved-recipe energy. ✨ Yield: 4 servings Time: about 35 minutes Ingredients For the tray: - 300 g orzo - 3 cups sweetcorn kernels, fresh or frozen and thawed - 2 medium courgettes, sliced into half-moons or ribbons - 2 tbsp olive oil - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1/2 tsp fine salt, plus more to taste - Black pepper - Zest of 1 lemon For the basil lemon yogurt: - 220 g Greek yogurt - 1 small garlic clove, finely grated - 1 packed handful basil leaves, finely chopped - 1 tbsp lemon juice, plus more to taste - 1 tsp olive oil - Pinch of salt To finish: - 1/2 cup toasted breadcrumbs or crushed toasted pitta chips - Extra basil leaves - Extra lemon wedges - A drizzle of olive oil Method 1. Heat the oven to 220C / 425F. Put the sweetcorn and courgette on a large tray. Add olive oil, smoked paprika, cumin, salt and black pepper. Spread everything out well so the vegetables char instead of steaming. 2. Roast for 20-25 minutes, turning once, until the courgette is tender and the corn has browned, toasty edges. If your tray looks crowded, use two trays for better colour. 3. Meanwhile, cook the orzo in salted boiling water until just tender. Drain, then toss with a little olive oil and the lemon zest so it stays glossy and does not clump. 4. Make the yogurt. Stir Greek yogurt with garlic, basil, lemon juice, olive oil and salt. Taste and adjust: it should be cool, bright, lightly garlicky and spoonable. Add a splash of water if you want it looser. 5. Fold most of the roasted corn and courgette through the warm orzo, saving a few golden pieces for the top. Spoon into shallow bowls or a serving tray. 6. Add generous dollops of basil lemon yogurt. Finish with toasted crumbs, extra basil, black pepper, olive oil and lemon wedges. Serve warm with the cold yogurt for contrast. Serving and storage tips 🥣 For meal prep, keep the yogurt separate and add it after reheating. The orzo and vegetables keep well for up to 3 days in the fridge. Reheat in a pan or oven tray with a splash of water or olive oil, then finish with cold yogurt and fresh basil. Save this one for a bright vegetarian dinner that still feels cosy. Tasteloom.club easy recipes for everyday cravings