Ingredients
Method
Roast the Vegetables
- Preheat your oven to 350°F.
- In a large baking dish, combine the tomato wedges, onion wedges, and zucchini chunks. Drizzle with 2 tablespoons of olive oil, then sprinkle with oregano, salt, and pepper. Toss everything until well coated.
- Roast the vegetables for 25 minutes, until they begin to soften and caramelize.
Add Orzo and Broth
- Remove the dish from the oven. Scatter the orzo evenly over the roasted vegetables. Pour the vegetable broth over the top, stirring gently to ensure the orzo is submerged. Add the kalamata olives.
- Cover the dish tightly with aluminum foil and return to the oven. Bake for another 25 minutes, until the orzo is tender and has absorbed most of the liquid.
Fry the Halloumi
- While the orzo bakes, heat the remaining 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the halloumi slices in a single layer and cook for 2-3 minutes per side, until golden brown and crispy. Set aside.
Finish and Serve
- When the orzo is fully cooked, remove the foil and drizzle with red wine vinegar and extra-virgin olive oil. Stir gently to combine.
- Top the baked orzo with the fried halloumi and lemon wedges. Serve warm.
Nutrition
Notes
For best flavor, use ripe, in-season tomatoes and zucchini. Cut vegetables into similar-sized pieces to ensure even roasting. Fry halloumi just before serving to keep it crispy. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in the oven or microwave. To make ahead, prepare the roasted vegetables and orzo, then add halloumi and lemon just before serving. If you prefer a bit of heat, add a pinch of red pepper flakes with the oregano.