Ingredients

• 250 g Orzo (risoni)
• 2 diced Bell peppers (red and yellow)
• 1 diced Zucchini
• 200 g, halved Cherry tomatoes
• 1/2 thinly sliced Red onion
• 3 cloves, minced Garlic
• 4 tbsp + a drizzle Extra virgin olive oil
• 750 ml Vegetable broth
• 1 tsp Dried oregano
• 2 tbsp, chopped Fresh mint
• 2 tbsp, chopped Fresh parsley
• 200 g, sliced Halloumi
• 1 tbsp Lemon juice
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). In a large baking dish (approx. 20x30 cm), combine uncooked orzo, bell peppers, zucchini, cherry tomatoes, red onion, and garlic.

2. 2

   Add 4 tablespoons of olive oil, dried oregano, salt, and pepper. Mix well to coat all ingredients.

3. 3

   Pour the hot vegetable broth over the orzo and vegetable mixture, ensuring the orzo is submerged. Cover the dish tightly with aluminum foil.

4. 4

   Bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the orzo is tender and the liquid is absorbed. Stir halfway through if needed.

5. 5

   Meanwhile, heat a non-stick pan over medium-high heat. Add the halloumi slices and grill for 2-3 minutes per side, until golden and slightly crispy.

6. 6

   Once the orzo is cooked, stir in the fresh mint and parsley. Drizzle with a little olive oil and lemon juice.

7. 7

   Serve the baked orzo hot, topped with the grilled halloumi slices.