Hello lovely readers,
Today, I’m thrilled to share a dish that’s quickly become a favourite in our household: Greek-Inspired Delight: Oven-Baked Feta and Tomato Orzo Bake. This recipe is a perfect blend of fresh vegetables, tangy feta, and hearty orzo pasta, all baked together in one glorious, comforting dish.
There’s something magical about the combination of Mediterranean ingredients that feels both indulgent and wholesome. The sweet cherry tomatoes, vibrant bell peppers, and savoury kalamata olives all meld beautifully with the creamy, slightly salty feta cheese. Add in the orzo, and it’s like a holiday in Greece right from your kitchen table.
I find this dish incredibly versatile, making it great for any occasion. Whether you’re hosting a laid-back dinner with friends or preparing a weeknight meal for your family, this Orzo Bake is sure to impress. The best part? It’s all baked in one dish, meaning less washing up later – let’s be honest, who doesn’t love that?
Now, as a home cook from the UK, I’ve always had a soft spot for foods that can transport me to different places just through their flavours. This orzo bake does just that. While it’s baking in the oven, the aroma that fills the kitchen is absolutely mouthwatering. By the time it’s ready, you can’t wait to dig in.
Here’s how you can make this enticing Greek-inspired dish:
**Ingredients:**
– 200g orzo pasta
– 400g cherry tomatoes, halved
– 200g feta cheese, crumbled
– 1 medium red onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes
– 500ml vegetable stock
– 50g kalamata olives, pitted and sliced
– Fresh basil leaves, for garnish
– Salt and pepper, to taste
**Method:**
1. Preheat your oven to 200°C (392°F).
2. In a large ovenproof dish, add the cherry tomatoes, red onion, red bell pepper, yellow bell pepper, and minced garlic. Drizzle with olive oil and sprinkle with dried oregano, dried thyme, red pepper flakes, salt, and pepper. Toss everything together so the vegetables are evenly coated.
3. Bake the vegetables in the preheated oven for 15 minutes, or until they start to soften and the tomatoes are beginning to blister.
4. While the vegetables are baking, cook the orzo pasta according to the package instructions until al dente. Once cooked, drain and set aside.
5. Remove the dish from the oven, and stir in the orzo, vegetable stock, and kalamata olives until everything is well combined.
6. Sprinkle the crumbled feta evenly over the top of the orzo and vegetable mixture.
7. Return the dish to the oven and bake for an additional 20-25 minutes, or until the feta is golden and the stock has been absorbed by the orzo.
8. Once baked, let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.
9. Serve warm and enjoy!
I hope you get a chance to try this wonderful Oven-Baked Feta and Tomato Orzo Bake. It’s a burst of Mediterranean sunshine on a plate – blissful for the taste buds and the soul. Do let me know how it turns out for you, and as always, happy cooking!
Cheers,
Al
P.S. Don’t forget to pour yourself a nice glass of wine to go with this divine dish! You’ve earned it.
Ingredients
– 200g orzo pasta
– 400g cherry tomatoes, halved
– 200g feta cheese, crumbled
– 1 medium red onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes
– 500ml vegetable stock
– 50g kalamata olives, pitted and sliced
– Fresh basil leaves, for garnish
– Salt and pepper, to taste
Method
1. Preheat your oven to 200°C (392°F).
2. In a large ovenproof dish, add the cherry tomatoes, red onion, red bell pepper, yellow bell pepper, and minced garlic. Drizzle with olive oil and sprinkle with dried oregano, dried thyme, red pepper flakes, salt, and pepper. Toss everything together so the vegetables are evenly coated.
3. Bake the vegetables in the preheated oven for 15 minutes, or until they start to soften and the tomatoes are beginning to blister.
4. While the vegetables are baking, cook the orzo pasta according to the package instructions until al dente. Once cooked, drain and set aside.
5. Remove the dish from the oven, and stir in the orzo, vegetable stock, and kalamata olives until everything is well combined.
6. Sprinkle the crumbled feta evenly over the top of the orzo and vegetable mixture.
7. Return the dish to the oven and bake for an additional 20-25 minutes, or until the feta is golden and the stock has been absorbed by the orzo.
8. Once baked, let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.
9. Serve warm and enjoy!
