California Baked Orzo with Halloumi and Roasted Vegetables

California Baked Orzo with Halloumi and Roasted Vegetables

A sun-kissed twist on a Greek classic, this baked orzo with halloumi is packed with roasted vegetables and bright flavors.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 1

Course: Dinner, Mediterranean, Pasta, Vegetarian

Cuisine: Greek

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

For the Roasted Vegetables

1 1/2 pounds salad tomatoes cut into wedges
2 medium red onions cut into wedges
3 medium zucchini cut into 1-inch chunks
2 tablespoons olive oil
1 tablespoon dried oregano
salt and black pepper to taste

For the Orzo and Assembly

1 1/4 cups orzo pasta about 250 g
2 1/2 cups vegetable broth low-sodium preferred
1/3 cup Kalamata olives pitted
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 large Meyer lemon cut into wedges for serving

For the Halloumi

1 pound halloumi cheese about 2 blocks, sliced into 1/4-inch pieces
1/2 tablespoon olive oil for frying

Method

Roast the Vegetables

Preheat your oven to 350°F.
In a large baking dish, combine the tomato wedges, red onion wedges, and zucchini chunks. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried oregano, salt, and pepper. Toss everything to coat evenly.
Roast the vegetables for 25 minutes, until they are softened and starting to caramelize.

Bake the Orzo

Remove the baking dish from the oven. Scatter the orzo over the roasted vegetables, then pour the vegetable broth over the top. Stir gently to make sure the orzo is mostly submerged. Add the Kalamata olives, then cover the dish tightly with aluminum foil.
Return the dish to the oven and bake for another 25 minutes, until the orzo is tender and has absorbed most of the liquid.

Fry the Halloumi

While the orzo bakes, heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the halloumi slices in a single layer and cook for 2-3 minutes per side, until golden brown and crisp.
Set the fried halloumi aside on a plate.

Finish and Serve

Once the orzo is cooked, remove the foil and drizzle the red wine vinegar and extra-virgin olive oil over the top. Gently stir to combine.
Top with the fried halloumi and serve with lemon wedges for squeezing over each portion.

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 22gFat: 28gSaturated Fat: 12gCholesterol: 55mgSodium: 920mgFiber: 5gSugar: 10g

Notes

For best flavor, use ripe in-season tomatoes and zucchini. Cut all vegetables into similar-sized pieces so they roast evenly. Halloumi can be pan-fried up to an hour ahead and kept warm in a low oven. Leftovers keep well in the fridge for up to 3 days; reheat in a 350°F oven or microwave. To make it vegan, substitute halloumi with crispy chickpeas or roasted tofu. If you don't have Meyer lemons, regular lemons work just fine.

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