Ingredients
Method
Roast the Vegetables
- Preheat your oven to 350°F.
- In a large baking dish (about 9x13 inches or similar), combine the tomato wedges, red onion wedges, and zucchini chunks. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, and season generously with salt and pepper. Toss everything with a spatula to coat evenly. Roast for 25 minutes, until the vegetables are softened and beginning to caramelize.
Add Orzo and Bake
- Remove the dish from the oven and scatter the orzo evenly over the roasted vegetables. Pour the vegetable broth over the top, making sure all the orzo is submerged. Stir in the Kalamata olives. Cover the dish tightly with aluminum foil and return to the oven for another 25 minutes, until the orzo is tender and has absorbed most of the liquid.
Fry the Halloumi
- While the orzo bakes, heat 1/2 tablespoon of olive oil in a nonstick 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 on a plate.
Finish and Serve
- When the orzo is ready, drizzle the red wine vinegar and extra-virgin olive oil over the top and stir gently. Arrange the fried halloumi on top and serve with lemon wedges for squeezing.
Nutrition
Notes
Use the ripest tomatoes you can find for the best flavor. If you don't have zucchini, yellow summer squash works just as well. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of broth or water. To make ahead, roast the vegetables and fry the halloumi separately, then assemble and bake the orzo just before serving. Don't skip covering the dish with foil while baking the orzo—this traps steam and ensures the pasta cooks evenly. For a touch of heat, add a pinch of red pepper flakes with the oregano.