Description
This Easy Mediterranean Baked Vegetable Orzo combines vibrant roasted vegetables, sun-dried tomatoes, and creamy feta cheese with tender orzo pasta, all infused with aromatic garlic and oregano. Perfect for a flavorful and wholesome vegetarian meal that brings bold Mediterranean flavors to your table in just about an hour.
Ingredients
Scale
Vegetables
- 1 medium Eggplant, diced
- 1 medium Zucchini, sliced thin
- 1 medium Red bell pepper, roasted
- 1/2 cup Sun-dried tomatoes, finely chopped
Pasta and Broth
- 1 cup Orzo pasta
- 2 cups Vegetable broth
Seasonings and Add-ins
- 2 tablespoons Olive oil, extra virgin
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1/2 cup Feta cheese, crumbled
- 1/4 cup Fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Preparation and Roasting: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced eggplant with olive oil, salt, and pepper, then spread it evenly on the baking sheet. Roast for 20 minutes until the eggplant is tender and golden brown. Next, add the sliced red bell pepper and zucchini to the same baking sheet and roast for an additional 10 minutes until they are lightly charred and soft.
- Cooking Orzo and Assembly: Heat olive oil in an ovenproof skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the orzo pasta and dried oregano, then pour in the vegetable broth. Bring the mixture to a gentle boil and cook for about 6 minutes until the orzo is al dente. Fold the roasted vegetables and finely chopped sun-dried tomatoes into the orzo mixture. Sprinkle half of the crumbled feta cheese on top, cover the skillet with foil, and bake in the oven for 15 minutes.
- Finishing Touches: Remove the foil, sprinkle the remaining feta cheese evenly over the dish, and return to the oven for an additional 5 minutes or until the cheese develops golden spots. Once done, scatter the chopped fresh basil over the top and serve the dish warm.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian option.
- For a vegan version, omit the feta cheese or use a plant-based feta alternative.
- If you prefer a more glazed top, broil the dish for 1-2 minutes after the final baking step, watching closely to avoid burning.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
