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–+ servings

California Baked Orzo with Halloumi and Roasted Summer Vegetables

A vibrant twist on a Greek salad, this baked orzo with halloumi is loaded with roasted veggies and sunny California flavors.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Dinner, Pasta, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 1 1/2 pounds salad tomatoes cut into wedges
  • 2 medium red onions cut into wedges
  • 3 medium zucchini sliced into chunks
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • to taste salt and black pepper
Orzo and Assembly
  • 1 1/4 cups orzo pasta about 250g
  • 2 1/2 cups vegetable broth low sodium preferred
  • 1/3 cup pitted Kalamata olives
  • 2 tablespoons extra-virgin olive oil California-grown
  • 1 tablespoon red wine vinegar Napa Valley recommended
  • 1 large Meyer lemon cut into wedges
Halloumi
  • 1 pound halloumi cheese sliced into 1/4-inch pieces (about 2 blocks)
  • 1/2 tablespoon olive oil for frying

Method
 

Roast the Vegetables
  1. Preheat your oven to 350°F.
  2. In a large baking dish or rimmed sheet pan, combine the tomato wedges, onion wedges, and zucchini chunks. Drizzle with 2 1/2 tablespoons olive oil, sprinkle with dried oregano, and season generously with salt and pepper. Toss everything to coat evenly.
  3. Roast for 25 minutes, until the vegetables are tender and starting to caramelize.
Bake the Orzo
  1. Remove the pan from the oven. Scatter the orzo over the roasted vegetables, then pour in the vegetable broth, stirring gently so the orzo is mostly submerged. Add the Kalamata olives and stir once more.
  2. Cover the dish tightly with aluminum foil and return to the oven. Bake for 25 minutes, until the orzo is tender and has absorbed most of the liquid.
Fry the Halloumi
  1. While the orzo bakes, heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat. Fry the halloumi slices for 2-3 minutes per side, until golden brown and crispy.
Finish and Serve
  1. Once the orzo is fully cooked, drizzle the red wine vinegar and extra-virgin olive oil over the top. Stir gently to combine.
  2. Arrange the fried halloumi on top of the orzo and vegetables. Garnish with Meyer lemon wedges and serve warm.

Nutrition

Calories: 520kcalCarbohydrates: 40gProtein: 28gFat: 30gSaturated Fat: 14gCholesterol: 70mgSodium: 1200mgFiber: 6gSugar: 12g

Notes

For best flavor, use ripe, in-season tomatoes and zucchini. If you can't find halloumi, substitute with firm paneer or extra-firm tofu (pan-fried until golden). Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave. To make ahead, roast the vegetables and fry the halloumi separately, then assemble and bake the orzo just before serving. Avoid overcooking the orzo—it should be al dente, not mushy. Serve with a crisp green salad dressed with lemon vinaigrette for a complete meal.

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