Orzo Ratatouille

Name: Orzo Ratatouille
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 Aubergine cut into 2cm cubs; 1 courgette; 220g cherry tomatoes; 1 bell pepper; 1 red onion; 2 cloves of garlic; 1 tablespoon olive oil; 400g tin of chopped tomatoes; 300g orzo; 1 teaspoon miso paste; 1 teaspoon tahini; 200g spinach; 1 lemon; Bunch of basil; Red chilli flakes

3 steps

Prep:10minCook:45min

Updated at: Mon, 28 Aug 2023 16:55:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories305.1 kcal (15%)

Total Fat8.1 g (12%)

Carbs51.4 g (20%)

Sugars10.6 g (12%)

Protein11.9 g (24%)

Sodium244.5 mg (12%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1Aubergine

cut into 2cm cubs

1courgette

220gcherry tomatoes

1bell pepper

1red onion

2cloves of garlic

1 tablespoonolive oil

400gtin of chopped tomatoes

300gorzo

1 teaspoonmiso paste

200gspinach

Instructions

Step 1

Preheat oven to 200 degrees Place chopped veg together with the olive oil , salt and pepper with the garlic and roast for 20 mins

Step 2

Remove from oven and add chopped tomatoes, orzo, tahini and miso paste. Stir. Add some water to help the pasta cook (half the chopped tomatoes tin roughly). Return to the oven for a further 20 mins

Step 3

Remove from the oven add spinach and lemon juice, basil and serve. Best served warm with garlic bread