cooking / mains

Mediterranean Baked Orzo with Roasted Vegetables

serves 6 · 60 minutes · 20 minutes hands on · medium

Why This Works

Toasting the orzo in oil before simmering gives it a nutty base, roasting the vegetables separately keeps them caramelized instead of steamed, and a final uncovered bake turns the top lightly golden. Lemon zest and juice stirred in at the end keep the whole dish bright. Vegan-adaptable and great for meal prep.

Ingredients

  • Orzo pasta (1 lb)
  • Cherry tomatoes (1 pint, halved)
  • Zucchini (1 large, diced)
  • Red bell pepper (1, diced)
  • Red onion (1 medium, diced)
  • Kalamata olives (½ cup, pitted and halved)
  • Artichoke hearts (1 can, 14 oz, drained and quartered)
  • Garlic (4 cloves, minced)
  • Vegetable broth (2½ cups)
  • Olive oil (3 Tbsp)
  • Dried oregano (1½ tsp)
  • Smoked paprika (½ tsp)
  • Crushed red pepper flakes (¼ tsp)
  • Lemon zest and juice (1 lemon)
  • Salt and pepper (to taste)

Optional toppings: crumbled vegan or regular feta (½ cup), fresh basil (a handful, torn), toasted pine nuts (¼ cup), nutritional yeast (for vegan cheesy flavor).

Method

Phase 1 — Roast the vegetables (20 minutes):

  1. Preheat the oven to 400°F.
  2. Toss the cherry tomatoes, zucchini, bell pepper, and red onion with 2 Tbsp olive oil, salt, and pepper on a sheet pan. Roast 20 minutes until caramelized.

Phase 2 — Cook the orzo (while the vegetables roast): 3. Heat 1 Tbsp olive oil in a large oven-safe skillet or Dutch oven over medium heat. Cook the garlic 30 seconds. 4. Add the orzo, stir to coat, and toast 1 minute. 5. Pour in the broth, oregano, smoked paprika, and red pepper flakes. Bring to a boil, then reduce the heat, cover, and simmer 8-9 minutes until the orzo is al dente and the broth is mostly absorbed.

Phase 3 — Combine and bake (15 minutes): 6. Fold the roasted vegetables, olives, and artichoke hearts into the orzo. 7. Top with crumbled feta or nutritional yeast if using, and bake uncovered at 400°F for 12-15 minutes until the top is lightly golden. 8. Remove from the oven and stir in the lemon zest and juice.

To serve: top with fresh basil and toasted pine nuts. Serve warm or at room temperature.

Notes

  • The orzo absorbs liquid as it sits — add a splash of broth when reheating.
  • Keeps well in the fridge for 4 days; great for meal-prep lunches.
  • Swap vegetables seasonally — butternut squash and kale work great in winter.
  • Add chickpeas for extra protein.