Baked Orzo Ratatouille
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Baked Orzo Ratatouille calories by ingredient
Introduction
Meatless dinner entree chock full of veggies with nine grams of protein and six grams of fiber per generous serving. The original recipe listed on the Meatless Monday website topped the dish with cheese and broiled it until brown, but I skipped this step to lay off the dairy and cut the fat and calories. I also added basil because the original dish turned out a little bland. Meatless dinner entree chock full of veggies with nine grams of protein and six grams of fiber per generous serving. The original recipe listed on the Meatless Monday website topped the dish with cheese and broiled it until brown, but I skipped this step to lay off the dairy and cut the fat and calories. I also added basil because the original dish turned out a little bland.Number of Servings: 6
Ingredients
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1 pound orzo
1 tbsp olive oil
1 small yellow onion, diced
1 small eggplant, diced
1 zucchini, diced
1 squash, diced
1 can fire roasted tomatoes
2 tbsp balsamic vinegar
3 cloves garlic, minced
1 tbsp basil
red pepper flakes to taste
salt to taste
Directions
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.