Description
This Easy Mediterranean Baked Vegetable Orzo is a flavorful and wholesome one-pan dish that combines tender roasted vegetables, savory sun-dried tomatoes, and creamy feta cheese with perfectly cooked orzo pasta. Roasting the eggplant, zucchini, and red bell pepper intensifies their natural flavors, while the oregano-infused orzo simmers in vegetable broth for a comforting Mediterranean-inspired meal. Topped with fresh basil, this baked orzo is perfect for a satisfying family dinner or entertaining guests.
Ingredients
Scale
Vegetables
- 1 medium Eggplant, diced
- 1 medium Zucchini, sliced thin
- 1 medium Red bell pepper
- 1/2 cup Sun-dried tomatoes, finely chopped
Pasta and Cheese
- 1 cup Orzo pasta
- 1/2 cup Feta cheese, crumbled
Liquids and Oils
- 2 tablespoons Olive oil (extra virgin)
- 2 cups Vegetable broth
Herbs and Spices
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 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 on the baking sheet. Roast for 20 minutes or until the eggplant is tender and golden brown. Add the sliced red bell pepper and zucchini to the same baking sheet, return to the oven, and roast for an additional 10 minutes until the vegetables are lightly charred and soft.
- Cooking Orzo: Heat olive oil in an ovenproof skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, making sure not to burn it. Stir in the orzo pasta and dried oregano, coating the pasta in the oil and garlic mixture.
- Simmering Orzo: Pour in the vegetable broth and bring the mixture to a gentle boil. Let the orzo cook uncovered for about 6 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Combining and Baking: Fold the roasted vegetables and finely chopped sun-dried tomatoes into the orzo. Sprinkle half of the crumbled feta cheese on top. Cover the skillet tightly with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and the dish to finish cooking.
- Finishing the Bake: Remove the foil, sprinkle the remaining feta cheese evenly over the dish, and return to the oven for another 5 minutes. This will allow the feta to brown slightly and develop golden spots.
- Serving: Remove from the oven, scatter the fresh chopped basil over the top, and serve warm straight from the skillet for a delicious Mediterranean-inspired meal.
Notes
- For a nuttier flavor, try grilling the vegetables instead of roasting them.
- If you want a vegan version, substitute the feta cheese with vegan cheese or omit it entirely.
- Use homemade or low-sodium vegetable broth to control salt levels.
- This dish can be made ahead and reheated gently in the oven.
- Feel free to add other Mediterranean vegetables like cherry tomatoes or kalamata olives for extra variation.
