Go Back
Print

Peach, Tomato and Asparagus Baked Feta

Course dinner, lunch
Keyword baked feta, baked feta pasta, Balsamic, Cantaloupe + Mozzarella Pasta Salad, orzo, Peach, Tomato and Asparagus Baked Feta, roasted peaches, roasted tomatoes, sheet pan meal
Servings 6

Ingredients

  • 2 Peaches Sliced
  • 1 pint Cherry tomatoes
  • 1 bunch Asparagus Trimmed and halved
  • 2 Shallots Quartered
  • 4 oz Feta Sliced
  • 3 tbsp Olive oil (Plus more for serving)
  • 1/4 tsp Salt (Plus more to taste)
  • 1 pinch Black pepper
  • 1 Lemon Juice of
  • 1 Jalapeño Thinly sliced
  • 2 cups Dried orzo
  • 1/4 cup Mint Chopped
  • 1/4 cup Cilantro Chopped

Instructions

  • Preheat oven to 400° Fahrenheit and line a large rimmed baking tray with parchment paper or a reusable baking mat.
  • Add peaches, tomatoes, feta, asparagus and shallots to the baking tray and toss with 3 tbsp olive oil, 1/4 tsp salt and a few twists of black pepper. Bake for 15-20 minutes (tossing once at about the halfway point) or until the tomatoes have burst and everything is nice and juicy. When done cooking, give everything a good mix.
  • While everything bakes, cook your orzo according to the instructions on the box (it'll likely be 8 or 9 minutes for al dente orzo, but different brands may vary).
  • Also cover the thinly sliced jalapeños with the juice of a lemon and a pinch of salt and let sit for at least 10 minutes.
  • To plate, start with a couple scoops of orzo. Top that a couple scoops of the feta, peaches and veggies (and their juices). Garnish with some lightly pickled jalapeño slices, chopped mint and cilantro, and a bit more olive oil, and enjoy!