301. Greek-Inspired Baked Orzo and Vegetables

This beautiful and colourful recipe is as easy as it gets.

This is pretty much a Greek inspired casserole.

It is prepared, baked, and served in one oven safe baking dish. I like it because of the ease in prep, and it is massively flexible. Use whatever vegetables you want. Everything marries together with the spices and extra virgin olive oil. It is an ideal side for your favourite proteins, such as fish, chicken, beef, or souvlaki. If you want you could even add cubed chicken or chickpeas to your bake!

I left out the Kalamata olives this time. Kalamata olives are quintessentially Greek but, one of my kids decided they didn’t like them anymore, they only like green olives (no further comment). I wasn’t aware that this was even a thing in my household where I cook recipes from all over the globe. Olives pop up in many forms and colours! So yes, I made the accommodation this time, I am not sure how long this new found aversion to black olives will last. If history has taught me anything about my kids’ palates, they have short memories, and are quite malleable. I did put a bowl of olives on the table, and the rest of us helped ourselves. If I were adding them to this dish from the beginning, which I had intended, I would recommend 1/2 cup.

This recipe is an easy one. I am liking these one dish meals as of late. I wonder if it is the anticipation of the colder days ahead that have me thinking of ‘casserole’ style foods.

The flavours in this bake are an absolute home run. My go-to Greek vegetables are done on a sheet pan, and roasted with the same spices and EVOO. If you are choosing to do this alone (no orzo), bake for about 25 minutes at 400 F.

Lately, I have been using orzo and loads of feta to make this Greek ‘casserole’. The sheet pan vegetables have slowly evolved into a Greek inspired orzo, and vegetable side-dish. Orzo is perfect for casserole style foods, or oven baked dishes because it doesn’t easily get mushy.

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1 cup orzo

1 red pepper cut into bite size pieces

1 yellow pepper cut into bite size pieces

1 zucchini chopped - approx. same size as the peppers

1 red onion cut into pieces - approx. same size as the peppers

2 cups cherry tomatoes sliced in half

OR

1 tin of diced tomatoes (14 oz.)

1/2 cup Kalamata olives - pitted - optional but recommended

2 cloves garlic crushed

1 cup boiling water - important to use boiling water

1/4 cup olive oil

1 1/2 Tbsp balsamic vinegar

1/2 tsp smoked paprika

1 tsp dried oregano

1 1/2 tsp salt - more to taste

1/2 tsp pepper

2 Tbsp chopped fresh basil

1/3 cup chopped feta crumbled

4-6 chicken thighs cut into pieces (optional)

squeeze of lemon used after bake is complete and just prior to serving

chopped parsley for garnish

1. Preheat the oven to 400 F (200 C).

2. In an oven safe baking dish add the chopped peppers, red onion slices, tomatoes (or tin of tomatoes), orzo and chopped zucchini.

3. In a bowl whisk together the spices (garlic, olive oil, vinegar, paprika and oregano). Pour the oil and spice mixture/sauce over the veggies, with salt and pepper and toss until well coated. Add the boiling water. If using chicken add now, and mix well again. Bake in the oven for 25-30 minutes uncovered.

4. After 25 minutes, stir in the feta, chopped basil and olives. If using chicken check that the chicken is cooked and 165 F / 74 C internally. Check that the orzo is softened, and cooked through. Sprinkle with parsley and add a squeeze of lemon prior to serving. Drizzle with more EVOO, and more feta if you like.

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