Roast Vegetable Ratatouille Orzo

4 servings


15 minutes

active time

1 hour

total time


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


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.

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!


Serving Size



371 kcal

Total Fat

16 g

Saturated Fat

2 g

Unsaturated Fat

12 g

Trans Fat



4 mg


1248 mg

Total Carbohydrate

50 g

Dietary Fiber

7 g

Total Sugars

10 g


10 g

4 servings


15 minutes

active time

1 hour

total time
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