Vegetarian

Baked Orzo Ratatouille takes several minutes to prepare.

Baked Orzo Ratatouille takes several minutes to cook.

Baked Orzo Ratatouille makes 6 servings.

The ingredients for Baked Orzo Ratatouille are:

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

Here is how you make Baked Orzo Ratatouille:

Serving Size: 6 1.5-cup servingsBring 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. Saut? 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: 6Recipe submitted by SparkPeople user GEEVIE.

The nutritional information for Baked Orzo Ratatouille is:

• 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