Description
This Baked Orzo Roasted Mediterranean Vegetables with Halloumi is an easy one-pan Mediterranean dinner made with tender orzo, roasted tomatoes, zucchini, red onion, Kalamata olives, and crispy golden halloumi. Perfect for busy weeknights, meal prep, or entertaining, it’s packed with fresh flavors and simple ingredients.
Ingredients
Scale
- 750 g salad tomatoes, cut into wedges
- 2 red onions, cut into wedges
- 3 courgettes (zucchini), cut into chunks
- 250 g orzo
- 450 g (2 blocks) halloumi, sliced
- 50 g Kalamata olives, pitted
- 1 lemon, cut into wedges
Cupboard Essentials
- 2½ tbsp olive oil
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp dried oregano
- 600 ml vegetable stock
- Salt and black pepper
Instructions
- Preheat the oven to 180°C (350°F).
- Add the tomatoes, red onions, and courgettes to a large baking dish. Drizzle with 2 tablespoons olive oil, season with oregano, salt, and pepper, then toss to coat.
- Roast the vegetables for 25 minutes.
- Stir the uncooked orzo into the roasted vegetables. Pour in the vegetable stock and make sure the orzo is fully submerged. Add the Kalamata olives.
- Cover the baking dish tightly with foil and bake for another 25 minutes, or until the orzo is tender.
- Meanwhile, heat the remaining ½ tablespoon olive oil in a skillet over medium heat. Fry the halloumi for 2–3 minutes per side until golden brown.
- Remove the baked orzo from the oven and drizzle with the extra-virgin olive oil and red wine vinegar.
- Top with the crispy halloumi and serve with fresh lemon wedges.
Notes
- Cut the vegetables into similar-sized pieces for even roasting.
- If the orzo absorbs all the liquid before becoming tender, stir in a splash of extra vegetable stock and bake for another 5 minutes.
- Fresh parsley or basil makes a delicious garnish.
- Leftovers keep well for up to 4 days in the refrigerator.
- For extra protein, add chickpeas before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 10 g
- Sodium: 1190 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg