Baked Orzo Roasted Mediterranean Vegetables with Halloumi

Ingredients

• 1 cup orzo pasta
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 8 ounces halloumi cheese, sliced
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the diced zucchini, chopped red and yellow bell peppers, halved cherry tomatoes, and sliced red onion.
3. Drizzle the vegetables with 2 tablespoons of olive oil, balsamic vinegar, dried oregano, garlic powder, salt, and pepper. Toss well to coat.
4. Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper. Roast for about 20-25 minutes until tender and slightly caramelized.
5. While the vegetables are roasting, cook the orzo in a large pot of salted boiling water according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.
6. Once the vegetables are roasted, reduce the oven temperature to 375°F (190°C).
7. In a large mixing bowl, combine the cooked orzo with the roasted vegetables and the remaining tablespoon of olive oil, stirring gently.
8. Transfer the mixture to a greased 9x13-inch baking dish and top with slices of halloumi cheese.
9. Bake for an additional 15-20 minutes, or until the halloumi is golden brown and bubbly.
10. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.