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Ratatouille with Whole Wheat Orzo

Updated February 23, 2016
(1 Votes)

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Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, healthy, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Moodblue

Taste and Texturegarlicky, herby, savory, smoky

Type of Dishvegetable

Ingredients

  • 2 medium eggplants cut into 1/2-inch cubes
  • 4 onions, chopped
  • 1/2 cup olive oil
  • 3 large yellow squash cut into 1/2-inch cubes
  • 2 large red bell peppers cut into 1/2-inch cubes
  • 8 plum tomatoes, peeled, seeded, and chopped
  • 2 1/2 tablespoons garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • Salt to taste
  • 1 pound whole wheat orzo, cooked
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh basil

Instructions

Preheat oven to 450°F.

Stir together eggplant, onions, half of the oil and salt in a large roasting pan, and then roast mixture in middle of the oven, stirring occasionally, 12- 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more salt and roast mixture, stirring occasionally, until bell peppers are tender. This will take approximately 1/2 an hour.

Then, simmer tomatoes, garlic, thyme, remaining oil, and salt in a saucepan, stirring occasionally, until thickened and bringing all the flavors to life, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.

Serve with whole wheat orzo and garnish with parsley and basil.

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