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EFK Mediterranean Roasted Vegetable & Feta Orzo

EFK Mediterranean Roasted Vegetable & Feta Orzo is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

EFK Mediterranean Roasted Vegetable & Feta Orzo

Ingredients

1 1/2 cups dry orzo

1 zucchini, chopped

1 yellow squash, chopped

1 bell pepper, chopped

1 pint cherry tomatoes

1/2 red onion, chopped

3 tbsp extra-virgin olive oil

4 garlic cloves, minced

1 1/2 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

Juice and zest of 1 lemon

3/4 cup crumbled feta

1/4 cup chopped fresh parsley

Directions

Heat BlueStar oven to 425°F. Spread zucchini, yellow squash, bell pepper, cherry tomatoes, and red onion on a roasting pan or sheet pan. Toss with olive oil, garlic, oregano, salt, and pepper. Roast until vegetables are browned at the edges and tomatoes blister but the vegetables still retain texture. Meanwhile cook orzo in salted water until just tender, then drain well. Toss hot orzo with the roasted vegetables and all flavorful roasting juices. Add lemon zest and juice, feta, and parsley. Taste and adjust seasoning. Serve warm or at room temperature.

Heat BlueStar oven to 425°F. Spread zucchini, yellow squash, bell pepper, cherry tomatoes, and red onion on a roasting pan or sheet pan. Toss with olive oil, garlic, oregano, salt, and pepper. Roast until vegetables are browned at the edges and tomatoes blister but the vegetables still retain texture. Meanwhile cook orzo in salted water until just tender, then drain well. Toss hot orzo with the roasted vegetables and all flavorful roasting juices. Add lemon zest and juice, feta, and parsley. Taste and adjust seasoning. Serve warm or at room temperature.
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