Creamy Mediterranean Orzo with Roasted Peppers, Olives, and Lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper, yellow bell pepper, cherry tomatoes, and red onion on a sheet pan. Toss with 2 tbsp (30 ml) olive oil, dried oregano, sweet paprika, 1/2 tsp salt, and black pepper.

2. 2

   Roast the vegetables for 20 minutes at 220 °C / 425 °F, stirring once halfway through, until the edges are browned and the tomatoes start to burst.

3. 3

   Meanwhile, heat 1 tbsp (15 ml) olive oil in a wide skillet or saucepan over medium heat. Add the chopped garlic and cook for 30 seconds, just until fragrant.

4. 4

   Add the dry orzo pasta and stir for 1 minute to coat it with the oil and garlic.

5. 5

   Pour in the hot vegetable broth and bring to a gentle boil. Cook over medium-low heat for 10 to 12 minutes, stirring often, until the orzo is tender and the mixture is silky.

6. 6

   Add the roasted vegetables, Kalamata olives, and fresh spinach to the pan. Stir for 1 to 2 minutes until the spinach wilts.

7. 7

   Remove from the heat and stir in the plain Greek yogurt, lemon zest, 2 tbsp lemon juice, and half of the feta cheese. Mix well and adjust with the remaining salt if needed.

8. 8

   Serve the orzo in shallow bowls and finish with the remaining feta cheese and the chopped fresh parsley on top.