Ingredients
- 2 red onions (260g), peeled, halved and cut into roughly 4mm-thick half-moons
- 2 red peppers (350g), stalks, pith and seeds removed and discarded, flesh cut into 5mm-thick strips
- 2 green peppers (350g), stalks, pith and seeds removed and discarded, flesh cut into cut into 5mm-thick strips
- 300g cherry tomatoes, halved
- 80g pitted kalamata olives, halved
- 100ml extra-virgin olive oil, plus a little more to finish
- 1½ tbsp dried oregano
- 1¾ tsp fine sea salt
- 1 tbsp red-wine vinegar
- 300g orzo
- 200g feta
- 20g fresh dill, leaves and tender stems only, finely chopped
Directions
- Heat the oven to 210°C (190°C fan). Put all the vegetables and the olives in a large bowl and add the oil, oregano and a teaspoon and-a-quarter of salt. Mix well, then tip into the two trays and bake for 30 minutes, or until soft, jammy and caramelising.
- Combine all the roast vegetables in one tray, then add the vinegar, orzo, a half-teaspoon of salt and 400ml just-boiled water from the kettle. Stir well, sit the whole block of feta in the centre of the tray, on top of the vegetables and orzo, and cover the lot tightly with foil.
- Bake for 25 minutes, or until the orzo is cooked through, then lift off the foil and cook for five minutes more, until the feta is lightly golden. Sprinkle the dill on top, drizzle over a little more oil and serve straight from the tray.