Roast Vegetable Ratatouille Orzo

Name: Roast Vegetable Ratatouille Orzo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 tbsp olive oil (divided); 1 aubergine (cut into 1 inch/2,5 cm thick pieces); 1 red bell pepper (cored and finely chopped); 1 green bell pepper (cored and finely chopped); 1 courgette (cut into 1 inch/2,5 cm thick pieces); 200g cherry tomatoes, halved; 5 garlic cloves (minced); 1 shallot (finely chopped); 1 tsp salt; 1 tsp black pepper; 1 tsp herbs de Provence; 3 cups vegetable stock (divided); 3 tbsp double concentrated tomato paste; 1 bay leaf; 250g orzo pasta; 1 can (14 oz/400 g) whole peeled tomatoes; 20 basil leaves

4 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

4 tbsp olive oil (divided)

1 aubergine (cut into 1 inch/2,5 cm thick pieces)

1 red bell pepper (cored and finely chopped)

1 green bell pepper (cored and finely chopped)

1 courgette (cut into 1 inch/2,5 cm thick pieces)

200g cherry tomatoes, halved

5 garlic cloves (minced)

1 shallot (finely chopped)

1 tsp salt

1 tsp black pepper

1 tsp herbs de Provence

3 cups vegetable stock (divided)

3 tbsp double concentrated tomato paste

1 bay leaf

250g orzo pasta

1 can (14 oz/400 g) whole peeled tomatoes

20 basil leaves

Directions

Get your prep done before you start cooking. Cut the zucchini and eggplant. Core and chop the bell peppers. Finely chop the shallot and mince the garlic.

Heat 2 tablespoons oil over medium high in a large heavy bottomed pan or Dutch oven. Add eggplant, and cook for 3 minutes, stirring occasionally until it starts to brown. Add the remaining oil, then trow in bell peppers, and cook for 3 minutes more. Finally, stir in zucchini.

Addendum: I prefer to roast the vegetables in the oven with some smoked paprika

Add garlic and shallot, stir to combine. Add salt, pepper and herbs de Provence. Cook for another 3 minutes until fragrant. Pour in 1 cup chicken broth, simmer over medium for 5 minutes or until the vegetables start to soften.

Stir in tomato paste, then add bay leaf and orzo. Stir to combine. Next pour in whole peeled tomatoes and the remaining chicken broth. Bring everything to a boil, reduce heat to medium low and simmer for 15 minutes or until the orzo is al dente and the vegetables are tender. Stir frequently to prevent orzo from sticking to the bottom of the skillet.

When ready, taste and adjust salt. Stir in basil leaves. Simmer for 1 minute.

Finish off with black pepper. Enjoy!

Nutrition

Serving Size

Calories

371 kcal

Total Fat

16 g

Saturated Fat

2 g

Unsaturated Fat

12 g

Trans Fat

Cholesterol

4 mg

Sodium

1248 mg

Total Carbohydrate

50 g

Dietary Fiber

7 g

Total Sugars

10 g

Protein