bohemianwanderer – This roasted vegetable orzo combines sweet peppers, tomatoes, red onions, olives, feta, and oregano in one baking tray. The recipe serves four people and takes about 15 minutes to prepare.
Start by preheating the oven to 210C, or 190C for a fan oven. This is approximately 415F or gas mark 6½. Peel two red onions and cut them in half. Slice the onions into half-moons approximately 4mm thick.
Prepare two red peppers by removing their stalks, pith, and seeds. Cut the pepper flesh into strips approximately 5mm thick.
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Repeat the process with two green peppers. Cut the cleaned green pepper flesh into strips of similar thickness.
Halve 300g of cherry tomatoes. Prepare 80g of pitted Kalamata olives by cutting them in half.
Place all the prepared vegetables and olives into a large bowl. Add 100ml of extra-virgin olive oil and one and a half tablespoons of dried oregano.
Season the vegetables with one and a quarter teaspoons of fine sea salt. Toss everything thoroughly until the oil and seasoning coat the vegetables evenly.
Divide the mixture between two large baking trays. Spread the vegetables out so they have enough space to roast properly.
Place both trays in the hot oven. Roast the vegetables for approximately 30 minutes until they become soft and caramelised.
The vegetables should develop a jammy texture as they roast. The peppers and onions will become sweeter while the tomatoes release their juices.
Once the vegetables are ready, combine everything onto one of the trays. Keep the vegetables spread across the tray before adding the remaining ingredients.
Add one tablespoon of red-wine vinegar to the roasted vegetables. The vinegar provides acidity that balances the sweetness created during roasting.
Bake the Orzo With Feta Until Creamy and Lightly Golden
Return the covered tray to the oven. Bake for approximately 25 minutes, or until the orzo has cooked completely.
The pasta should absorb most of the hot water during this stage. The roasted vegetables will continue releasing moisture as everything cooks together.
Remove the foil carefully after 25 minutes. Check the orzo to ensure it is tender and fully cooked.
Return the uncovered tray to the oven for another five minutes. This final cooking stage allows the feta to become lightly golden.
The feta should remain soft enough to break apart across the orzo. Its creamy texture adds richness to the roasted vegetables and pasta.
Meanwhile, prepare 20g of fresh dill. Use only the leaves and tender stems, then finely chop them.
Remove the finished tray from the oven. Scatter the chopped dill evenly over the orzo and roasted vegetables.
Drizzle a little additional extra-virgin olive oil over the finished dish. The final drizzle adds freshness and richness without requiring another sauce.
Serve the orzo directly from the tray while it remains warm. This keeps the preparation simple and minimizes additional dishes.
The roasted peppers provide sweetness and a soft texture. Red onions add additional caramelised flavor, while cherry tomatoes contribute acidity and moisture.
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Kalamata olives introduce a salty, savoury element that complements the vegetables. Dried oregano reinforces the Mediterranean character of the dish.
The feta provides a creamy and tangy contrast to the roasted vegetables. Fresh dill adds an aromatic finish that balances the richer ingredients.
