- 1 pint cherry tomatoes, halved
- 2 teaspoons + ¼ cup olive oil
- 1 cup dry orzo
- 2 large zucchini, shredded
- 2 oz feta, cubed
- 1 cup basil leaves, chopped
- ⅓ cup mint leaves, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Preheat oven to 275. Arrange tomatoes on a baking sheet, cut side up, in one layer. Drizzle with 2 teaspoons olive oil and put in oven. Roast for 1 hour - 90 minutes, until tomatoes have shrunk and are to your liking. If you want them a little juicy, they’ll be good in an hour. If you want them a little more chewy, let them go for the full 90 minutes (possibly longer).
- While tomatoes roast, bring a pot of water to a boil. Add orzo along with a generous pinch of salt and cook until al dente.
- Shred zucchini and transfer to a large bowl. I think it’s fine to keep the moisture in this one, but feel free to squeeze the extra water out if you’d prefer.
- When orzo is done, drain and add to zucchini.
- Add feta, basil, mint, ¼ cup olive oil, lemon juice and tomatoes. Stir to combine.
- Add salt, black pepper and red pepper flakes and toss again to mix everything together. Taste and adjust seasoning as needed.
- This can be served warm or at room temperature, and definitely gets better as it sits!
You can absolutely cook the tomatoes faster if you don’t have a long afternoon in front of you. Just roast them at 325 and start checking after about 30 minutes.
This is such a good meal prep dish because you can eat it cold, room temp or warm. Feel free to add roasted chicken or shrimp or even some chickpeas if you want to make this a little more filling.