EFK Tested
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.
- Prep
- 20 min
- Cook
- 30 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
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.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; sheet pan or roasting pan; saucepan; colander; mixing or serving bowl; BlueStar range and oven.
Food safety & storage
Refrigerate promptly and use within 3–4 days. Serve leftovers cold, at room temperature after appropriate handling, or gently reheated. Add a small splash of olive oil or lemon if the orzo needs loosening after refrigeration.
View this recipe on the original EFK website ↗