Baked Orzo Ratatouille
- Number of Servings: 6
Ingredients
1 pound orzo1 tbsp olive oil1 small yellow onion, diced1 small eggplant, diced1 zucchini, diced1 squash, diced1 can fire roasted tomatoes2 tbsp balsamic vinegar3 cloves garlic, minced1 tbsp basilred pepper flakes to tastesalt to taste
Serving Size: 6 1.5-cup servings
Bring a large pot of water to boil over medium-high heat. Cook the orzo according to the package directions, or until it reaches al dente. Reserve ˝ cup of the cooking liquid, drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the onion for 3-5 minutes, or until translucent. Add the eggplant and continue to cook, stirring occasionally, for about 5 minutes, or until the eggplant has begun to soften. Toss in the zucchini and squash and cook for another 3 minutes, or until the squash is tender.
Add the garlic, balsamic vinegar and tomatoes with their juices to the skillet. Season with basil, red pepper flakes and salt to taste.
Turn the heat down to medium-low and allow the squash tomato mixture to reduce for a minute or two, until some of the tomatoes’ acidity has softened to preference.
Add the cooked orzo and the reserved cooking liquid. Stir until everything is well incorporated.
Bake in large casserole dish at 350 degrees for five extra minutes until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user GEEVIE.
Bring a large pot of water to boil over medium-high heat. Cook the orzo according to the package directions, or until it reaches al dente. Reserve ˝ cup of the cooking liquid, drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the onion for 3-5 minutes, or until translucent. Add the eggplant and continue to cook, stirring occasionally, for about 5 minutes, or until the eggplant has begun to soften. Toss in the zucchini and squash and cook for another 3 minutes, or until the squash is tender.
Add the garlic, balsamic vinegar and tomatoes with their juices to the skillet. Season with basil, red pepper flakes and salt to taste.
Turn the heat down to medium-low and allow the squash tomato mixture to reduce for a minute or two, until some of the tomatoes’ acidity has softened to preference.
Add the cooked orzo and the reserved cooking liquid. Stir until everything is well incorporated.
Bake in large casserole dish at 350 degrees for five extra minutes until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user GEEVIE.
Nutritional Info Amount Per Serving
- Calories: 289.1
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 6.1 g
- Protein: 9.3 g
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