Ingredients:

  • 1 cup (200g) fregula
  • 2 cups (480ml) vegetable broth
  • 1 tablespoon (15g) olive oil
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 1 medium red onion, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish
  • Grated Parmesan cheese (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine zucchini, bell pepper, red onion, cherry tomatoes, garlic, balsamic vinegar, oregano, salt, and pepper. Toss to coat.
  3. Spread the vegetables evenly on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
  4. In a large pot, bring vegetable broth to a boil.
  5. Add fregula to the boiling broth. Reduce heat and cook for about 10-12 minutes, stirring occasionally, until al dente.
  6. Drain any excess broth and stir in olive oil.
  7. Gently fold in roasted vegetables. Adjust seasoning if necessary.
  8. Serve hot, garnished with fresh parsley and Parmesan cheese, if desired.