Roasted Vegetable and Feta Orzo
Courgette, pepper and tomato roasted hard, tossed through orzo with feta melting into the edges.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Ingredients
For 4 servings
- orzo pasta2½ cup
- feta cheese7 oz
- chickpeas1½ cup
- zucchini2 piece
- bell pepper2 piece
- cherry tomatoes2½ cup
- red onion1¼ piece
- garlic6 clove
- olive oil6 tbsp
- dried oregano3 tsp
- lemon1¼ piece
- fresh parsley4 tbsp
- salt2 tsp
You'll need
oven · baking sheet · pot · bowl
Method
Heat the oven to 425 F. Cut the courgette, pepper and onion into rough chunks — big enough that they roast rather than steam.
8 min · prep
Toss the vegetables and drained chickpeas with oil, oregano and salt on a baking sheet in a single layer.
3 min · toss
Roast 20 minutes, then add the tomatoes and whole garlic cloves and roast 8 minutes more.
28 min · bake
Boil the orzo while the tray is in the oven and drain it, keeping a splash of the water.
9 min · boil
Squash the roasted garlic out of its skins and mash it into the hot orzo with the reserved water.
2 min · prep
Fold everything together with lemon juice, crumble the feta over, and finish with parsley.
3 min · toss
Serving suggestion
Good warm or at room temperature, which makes it the rare bake that works as lunch the next day.
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