1. Preheat the convection oven, put the orzo pasta in an enameled GN, cover with water, add salt and cover with a lid or lid and let it bake. 2. During baking, stack the chopped vegetables on the second enameled sheet or cast-iron grate and bake until golden. The baking time depends on the size of the vegetables. 3. Then remove the vegetables and season with salt. Let cool slightly. 4. Drain the excess water from the orzo after baking. 5. Mix all the ingredients in a bowl or in a food container and, if necessary we'll taste it.