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4.30 from 10 votes

Baked Orzo with Roast Mediterranean Vegetables

Tender orzo pasta baked in a light tomato sauce and tossed with perfectly roasted cherry tomatoes, zucchini, peppers and red onion with aromatic garlic and herbs. Perfect as an easy one pan dinner or a side for grilled chicken or fish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course, Pasta, Side Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 395kcal
Author: Carrie Carvalho

Equipment

Ingredients

  • 200 grams orzo
  • 2 bell peppers any colour
  • 2 courgettes or zucchini about 300g
  • 2 red onion
  • 200 grams cherry tomatoes
  • 4 garlic cloves
  • 400 ml chicken or vegetable stock made from 1 stock cube
  • 2 tbsp tomato puree
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 lemon, juiced
  • bunch fresh parsley chopped
  • salt and pepper
  • 3 tbsp olive oil

Instructions

  • Preheat the oven to 220℃/200℃ fan/425℉.
  • Cut the courgette/zucchini, bell peppers and red onion into 1-inch pieces. You don't need to be exact but the closer they are in size the more evenly they will roast.
  • Peel the garlic cloves and crush them with the edge of a knife.
  • Add the chopped vegetables, garlic and cherry tomatoes to a large roasting tin. Sprinkle over the dried basil, oregano and some salt and pepper.
  • Drizzle over the olive oil then give everything a really good mix so that the oil and seasonings are evenly distributed.
  • Roast in the oven for 20 minutes until lightly golden.
  • Meanwhile, mix one stock cube and 2 tablespoons tomato puree with 400ml boiling water.
  • Stir the orzo into the roasted vegetables then pour over the stock and mix well.
  • Bake, uncovered, for 20-25 minutes, until the orzo is tender and the stock has been absorbed. Mix halfway through cooking and make sure to scrape the bottom of the tin as the orzo has a tendency to stick.
  • Stir through the juice of one lemon and a bunch of fresh chopped parsley to serve.

Notes

Serve with grilled meat or pan fried fish or stir through crumbled feta or torn mozzarella. 

Nutrition

Calories: 395kcal | Carbohydrates: 59g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 170mg | Potassium: 886mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2365IU | Vitamin C: 125mg | Calcium: 79mg | Iron: 3mg