Description
This One Pan Baked Feta Veggie Orzo is a vibrant and easy-to-make Mediterranean-inspired dish. It features creamy baked feta cheese combined with tender orzo pasta and a medley of fresh vegetables, all baked together for a comforting and flavorful meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 8-oz block feta cheese
- 1 1/2 cups dry orzo pasta
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, chopped (any color)
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 3 cups vegetable broth (or water)
- 1/4 cup chopped fresh basil or parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C), ensuring the temperature is set for optimal baking of the dish.
- Prepare Vegetables and Feta: In a large baking dish, combine cherry tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, dried oregano, chili flakes if using, salt, and pepper. Toss these ingredients well to coat the vegetables evenly with the oil and seasonings. Place the block of feta cheese in the center of the baking dish.
- Add Orzo and Broth: Sprinkle the dry orzo pasta evenly around the feta and vegetable mixture. Pour the vegetable broth over the orzo, making sure the pasta is mostly submerged to cook properly while baking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and put it in the oven. Bake for 30 minutes to allow the orzo to absorb the broth and begin cooking, and the feta to soften and melt.
- Bake Uncovered: Remove the foil and return the dish to the oven. Continue baking uncovered for an additional 10-15 minutes until the orzo is tender and the top has a slightly golden color.
- Combine and Garnish: Remove the dish from the oven and stir everything together until the feta becomes creamy and fully blends with the orzo and roasted vegetables. Garnish with freshly chopped basil or parsley before serving warm.
Notes
- You can substitute vegetable broth with water if preferred, but broth adds more flavor.
- Try adding other vegetables such as eggplant or spinach for variation.
- If you’d like a spicier kick, increase the chili flakes or add freshly cracked black pepper.
- Use gluten-free orzo if you require a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
