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Baked Orzo with Roasted Veggies

Baked Orzo with Roasted Veggies

Baked Orzo with Roasted Veggies is a comforting dish that combines tender orzo pasta with a variety of roasted seasonal vegetables, creating a flavorful and nourishing meal. The dish is topped with crumbled feta cheese and fresh herbs, making it a delightful main course for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Dry Orzo Pasta
  • 2 medium Zucchini (chopped)
  • 1 large Red Bell Pepper (diced)
  • 1 large Yellow Bell Pepper (diced)
  • 1 pint Cherry Tomatoes
  • 1 medium Red Onion (sliced)
  • 2.5 cups Vegetable Broth
  • 1/4 cup Extra Virgin Olive Oil
  • 4 cloves Garlic (minced)
  • 1 teaspoon Dried Oregano
  • Salt and Black Pepper to taste
  • 1/2 cup Feta Cheese (crumbled)
  • 1/4 cup Fresh Parsley or Basil
  • Lemon Wedges for serving

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare all your vegetables by chopping them into bite-sized pieces.
  2. Place the chopped vegetables on a large rimmed baking sheet, drizzle with half of the olive oil, and sprinkle with salt, pepper, and half of the oregano. Toss to coat.
  3. Roast the vegetables in the oven for about 20 to 25 minutes until tender and charred.
  4. Prepare a 9x13 inch baking dish by lightly greasing it with oil. In a separate bowl, whisk together the vegetable broth, remaining olive oil, minced garlic, and the rest of the oregano.
  5. Once the vegetables are roasted, lower the oven temperature to 375 degrees Fahrenheit. Pour the dry orzo into the prepared baking dish, add the roasted vegetables, and pour the broth mixture over everything. Stir gently to combine.
  6. Cover the baking dish tightly with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil, stir the mixture, and sprinkle crumbled feta cheese on top. Bake uncovered for an additional 5 to 10 minutes.
  7. Remove from the oven and let sit for five minutes. Garnish with fresh herbs and a squeeze of lemon juice before serving hot.

Notes

Ensure vegetable cuts are uniform for even roasting. Do not pre-boil the orzo; it cooks in the broth for maximum flavor. If the orzo looks dry, add a splash of broth or water. Store leftovers in an airtight container for up to four days.