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

doses

15 minutes

tempo ativo

1 hour

tempo total

Começar a Cozinhar

Ingredientes

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

Instruções

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!

Informação Nutricional

Tamanho da Dose

Calorias

371 kcal

Gordura Total

16 g

Gordura Saturada

2 g

Gordura Insaturada

12 g

Gordura Trans

Colesterol

4 mg

Sódio

1248 mg

Carboidratos Totais

50 g

Fibra Alimentar

7 g

Açúcares Totais

10 g

Proteína