This Mediterranean orzo bake is a perfect weeknight dinner option. Filled with sunshine and lots of delicious flavours.
Mediterranean Orzo Bake: A Flavoursome One-Pot Vegetarian Meal
This Mediterranean orzo bake is a perfect weeknight dinner option. Filled with sunshine and many delicious flavours, this is a tasty one-pot vegetarian meal that is easy to make. For a vegan option, simply skip the feta at the end or use a plant-based alternative.
I have included some classic Mediterranean ingredients using courgette, aubergine, pepper, tomatoes, Kalamata olives, sundried tomatoes, and garlic. Once cooked I like to season this dish with plenty of lemon juice and a generous grind of pepper and top it with basil and feta.
Because the feta is added last, this gives you the option to serve this Mediterranean orzo bake as either a vegetarian or a vegan / dairy-free option. If you are catering for different dietary needs, simply serve the feta on the side so that everyone can accommodate their own dietary preference.
Other Must-Try Pasta Recipes
Looking for more inspiration? Try my Leek Pasta or my Mediterranean orzo salad recipes. They are both delicious!
What is Orzo?
Orzo is a type of pasta that is shaped like a grain of rice and made from semolina wheat flour. It is commonly used in Mediterranean cuisine and is a popular ingredient in dishes such as salads, soups, casseroles, and bakes such as this Mediterranean orzo bake.
How to Make this Mediterranean Orzo Bake
The courgette, aubergine, and red pepper are first roasted in the oven with olive oil for 20 minutes until soft.
The next step is to stir in the orzo, cherry tomatoes, olives, sundried tomatoes, and garlic, followed by vegetable stock and tomato puree. The dish is then returned to the oven for around 30 minutes until the stock has been absorbed and the orzo is cooked.
I like to cover the dish with foil to preserve the moisture and heat, allowing the pasta to cook evenly and preventing the dish from drying out.
Once cooked, simply season this Mediterranean orzo bake to taste with lemon juice and pepper and top with crumbled feta and finely chopped basil. Serve straight away with some extra feta on the side.
🌱 MAKE IT VEGAN : As mentioned earlier, you can of course skip the feta or use a plant-based alternative.
I hope you enjoy this Mediterranean orzo bake recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Mediterranean Orzo Bake
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g courgette
- 250 g aubergine
- 1 large red pepper
- 3 Tbsp olive oil
- 1/2 tsp salt
- 250 g orzo
- 200 g cherry tomatoes halved
- 2 handfuls Kalamata olives
- 5 sundried tomatoes in oil thinly sliced
- 2 garlic cloves grated
- 1 Tbsp tomato puree
- 500 ml vegetable stock
- lemon juice to taste
- pepper
TOPPINGS (optional)
- 200 g feta crumbled (SEE NOTE)
- 2 handfuls of basil leaves finely chopped
Instructions
- Preheat the oven to 425F/220°C/200°C Fan.
- Cut the courgette and aubergine into 2cm / ¾ inch dice. Cut the pepper into 2cm / ¾ inch squares. Toss the vegetables in a large baking dish (approximately 33 x 23 x 6cm / 13 x 9 x 2 1/4 inch) with 3 tablespoons of olive oil and 1/2 teaspoon of salt. Roast for 20 minutes until the vegetables are soft.250 g courgette, 250 g aubergine, 1 large red pepper, 3 Tbsp olive oil, 1/2 tsp salt
- Stir in the orzo, cherry tomatoes, olives, sundried tomatoes, and garlic with the roasted vegetables.250 g orzo, 200 g cherry tomatoes, 2 handfuls Kalamata olives, 5 sundried tomatoes in oil, 2 garlic cloves
- Mix the tomato puree into the vegetable stock. Pour the stock over the orzo mixture, and stir everything until well combined. Cover the dish with foil and place in the oven for 25 minutes.1 Tbsp tomato puree, 500 ml vegetable stock
- Remove the foil, stir the ingredients well, and return the dish to the oven, uncovered for 5 minutes. By then the stock should have been absorbed and the orzo should be cooked.
- Remove from the oven, and season to taste with lemon juice, salt and pepper. Top with crumbled feta and finely chopped basil.lemon juice, pepper, 200 g feta, 2 handfuls of basil leaves
- Serve straight away with some extra feta on the side.
Notes
- For a vegan option, simply skip the feta at the end or use a plant-based alternative.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/mediterranean-orzo-bake/
I cannot wait to see your posts!
Frequently Asked Questions About This Mediterranean Orzo Bake
To prevent overcooking the orzo, you can slightly undercook it before mixing it with the other ingredients and baking. The orzo will continue to cook as the dish bakes in the oven, so it should reach the desired texture.
You can serve it with a side salad or garlic bread.
Store leftover Mediterranean Orzo Bake in an airtight container in the refrigerator for up to 2-3 days. To reheat, place it in the oven covered with foil at a low temperature or microwave it until warmed through. You may need to add a splash of water or vegetable stock to prevent it from drying out.
Yes, you can assemble this Mediterranean Orzo Bake in advance up to Step 3 and refrigerate it before baking. When ready to bake, carry on from Step 4 and then bake as directed in the recipe.
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