Description
This One Pan Baked Feta Veggie Orzo is a delicious and easy vegetarian dish that combines flavorful feta cheese with orzo pasta, cherry tomatoes, and a variety of colorful veggies, all baked to perfection in one pan.
Ingredients
Scale
Feta Veggie Orzo:
- 1 block (7–8 ounces) feta cheese
- 1 cup orzo pasta (uncooked)
- 1½ cups cherry tomatoes (halved)
- 1 small zucchini (diced)
- 1 bell pepper (chopped)
- ½ small red onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 cups vegetable broth (or water)
- salt and black pepper to taste
- 2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the vegetables: In a large oven-safe baking dish, combine cherry tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, oregano, red pepper flakes, salt, and pepper. Stir to coat the vegetables.
- Place the feta: Make a space in the center and place the block of feta cheese. Sprinkle with extra oregano or red pepper flakes.
- Add orzo and broth: Add the uncooked orzo around the feta and pour in the vegetable broth. Gently stir to submerge the orzo.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until orzo is tender.
- Finish and serve: Remove from the oven, stir to create a creamy sauce, adjust seasoning, garnish with herbs, and serve warm.
Notes
- You can add spinach or kale for extra greens.
- For a heartier version, add chickpeas or chicken after baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg
