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Hearty Ratatouille Inspired Orzo
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Hearty Ratatouille Inspired Orzo

Hearty Ratatouille Inspired Orzo

with Roasted Aubergine, Courgette, Pepper and Cheese

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Make the most of the bank holiday weekend with delicious, crowd-pleasing recipes, such as this Hearty Ratatouille Inspired Orzo. Originating in the French city of Nice and cooked throughout the Provence region, ratatouille is a dish made of Mediterranean vegetables such as aubergines, courgettes, peppers and onions that are stewed together. This dish takes inspiration from ratatouille for a more filling dinner that's bulked up with orzo.

Tags:
Calorie Smart
•Veggie
•New
Allergens:
Cereals containing gluten
•Sulphites
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Courgette

(May contain traces of: Celery)

1 sachet(s)

Mixed Herbs

2 unit(s)

Garlic Clove

180 grams

Orzo

(Contains: Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

60 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

25 grams

Sun-Dried Tomato Paste

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Boiled Water

1 tsp

Sugar

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Nutritional information

Energy (kJ)2504 kJ
Energy (kcal)599 kcal
Fat11.5 g
of which saturates6 g
Carbohydrate97.4 g
of which sugars21.4 g
Dietary Fiber8.6 g
Protein25.9 g
Salt3.29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Kettle
•Large Saucepan

Instructions

PDF
Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 2cm pieces.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the courgette and slice into 1cm thick rounds.

Get Roasting
2

Pop all the veg onto a baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 30-35 mins. Turn halfway through.

Cook the Orzo
3

When 15 mins of roasting time remains, boil a half-full kettle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the garlic and fry for 1 min. 

Add the orzo. Season with salt and pepper. Cook, 1 min, stirring.

Simmer Time
4

Add the boiled water (see pantry for amount) from your kettle, passata, red wine stock paste, sun-dried tomato paste and sugar (see pantry for amount) to the orzo.

Increase the heat to high and bring back to the boil, stirring regularly to ensure the orzo doesn't stick.

Reduce to a simmer on medium heat and cook until the orzo is just tender, 8-10 mins.

Combine and Stir
5

Once your orzo and veg are cooked, stir them through the sauce along with two thirds of the hard Italian style cheese.

Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick. 

Dinner is Served
6

Share your orzo between your bowls.

Top with the remaining cheese and sprinkle over the chilli flakes to finish (add less if you'd prefer things milder).

Enjoy!

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Explore Similar Recipes

Tomato Recipes
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