← Back to Search Results
roasting French
Ratatouille with Whole Wheat Orzo

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Directions

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.


© 2015 Jon Ashton

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

568kcal (28%)
103mg (10%)
99mg (166%)
87mcg RAE (3%)
1454mg
119mg
16g
17g
14g
86g
0mg (0%)
411mg (17%)
3g (15%)
20g (31%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sweet-life The Sweet Life
by Kate Zuckerman
desserts-4-today Desserts 4 Today
by Abby Dodge
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mom-a-licious Mom-a-Licious
by Domenica Catelli
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?