Go Back
Mediterranean Baked Orzo with Roasted Vegetables and Feta

Mediterranean Baked Orzo with Roasted Vegetables and Feta

Mediterranean baked orzo with roasted vegetables, lemon, herbs and feta. An easy, comforting one-dish vegetarian dinner ready in about 1 hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Video Notes

Ingredients
  

  • 300 g 1½ cups dried orzo
  • 400 g cherry tomatoes
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 red onion cut into wedges
  • 4 garlic cloves lightly crushed
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 400 g crushed tomatoes
  • 720 ml 3 cups hot vegetable stock
  • 150 g feta crumbled
  • ½ teaspoon salt and ¼ teaspoon black pepper plus more to taste
  • Zest and juice of 1 lemon
  • ¼ cup chopped parsley

Equipment

  • Large baking dish
  •  Aluminum foil 
  • Cutting board + knife 
  • Wooden spoon / spatula

Method
 

  1. Heat oven to 200°C (400°F). Toss tomatoes, zucchini, pepper, onion, garlic, olive oil, oregano, salt, and pepper in a large baking dish.
  2. Roast for 20–25 minutes until softened and lightly browned.
  3. Stir in dried orzo, crushed tomatoes, and hot stock.
  4. Cover tightly and bake for 15 minutes.
  5. Remove foil, stir carefully, and bake uncovered for 10–15 minutes until the orzo is tender.
  6. Rest 5–10 minutes. Fold in lemon juice, parsley, and half the feta. Finish with remaining feta, lemon zest, and olive oil.

Video

Notes

This Mediterranean baked orzo is a cozy one-pan dinner inspired by the flavors of a Greek summer table.
Sweet cherry tomatoes roast down into a light sauce with zucchini, bell pepper and red onion, while the orzo bakes right in the same dish and soaks up all the flavor. Finished with lemon, parsley, oregano and salty feta, it's easy, vegetarian, and perfect for a busy weeknight or a casual mezze spread.
Roast veg uncrowded at 200°C, use hot stock, and add feta + lemon zest after resting - no over-stirring.