Baked Ratatouille Orzo
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
For the ratatouille:
7 oz (200 g) cherry tomatoes
7 oz (200 g) eggplant (aubergine), cut into pieces
7 oz (200 g) zucchini (courgette), sliced
1 red or yellow bell pepper, sliced
1 red onion, chopped
2 cloves garlic, minced
7 oz (200 g) cherry tomatoes
7 oz (200 g) eggplant (aubergine), cut into pieces
7 oz (200 g) zucchini (courgette), sliced
1 red or yellow bell pepper, sliced
1 red onion, chopped
2 cloves garlic, minced
For the orzo:
14 oz (400 g) canned chopped tomatoes
7 oz (200 g) spinach, roughly chopped
10.6 oz (300 g) orzo pasta
1 tsp miso paste
1 tsp tahini
14 oz (400 g) canned chopped tomatoes
7 oz (200 g) spinach, roughly chopped
10.6 oz (300 g) orzo pasta
1 tsp miso paste
1 tsp tahini
Nutrition
(Per Serving)
Calories
426
Fats
6 g
Protein
15 g
Carbs
78 g
Instructions
- Preheat oven to 430°F (220°C).
- Place all chopped ratatouille vegetables and garlic into 12 x 8 in (30 cm x 22 cm) baking dish. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine.
- Roast in hot oven for 25 minutes until vegetables are tender.
- Add canned tomatoes. Fill empty tomato can with water and pour it into dish.
- Stir in spinach, orzo pasta, miso paste, tahini, and 1 teaspoon salt, ensuring miso and tahini are well distributed.
- Return to oven and bake for a further 20 minutes until orzo is cooked.
- Serve with fresh lemon juice, chopped basil, and red pepper flakes.