Ratatouille Orzo Traybake by @deliciouslyella

1h

4 servings

🍆

1

Aubergine

🥒

1

Courgette

🍅

200 g

Cherry tomatoes

🍎

1

Red

🧅

1

Red onion

🧄

2 cloves

Garlic

🫒

1 tbsp

Olive oil

🧂

Sea salt

⚫

Black pepper

🍅

400 g

Tomatoes

🍝

300 g

Orzo

🥣

1 tsp

Brown rice miso paste

🌱

1 tsp

Tahini

🧂

1 tsp

Fine sea salt

💧

400 ml

Water

🥬

200 g

Baby leaf spinach

🍋

1

Lemon

🌿

1 bunch

Basil

🌶️

Red chilli flakes

  1. Preheat

    Preheat the oven to 200°C fan / 430°F.

  2. Place
    • Aubergine
    • Courgette
    • Cherry tomatoes

    Place all the chopped ratatouille vegetables and garlic in a baking tray measuring 30 x 22 x 5cm, drizzle over the olive oil, sprinkle with sea salt and black pepper, and toss to combine.

  3. Place
    • Aubergine
    • Courgette
    • Cherry tomatoes

    Place the tray in the preheated oven and bake for 25 minutes until the vegetables are tender.

  4. Add
    • Chopped tomatoes

    Remove from the oven and add the chopped tomatoes.

  5. Fill
    • Water
    • Cherry tomatoes

    Fill the empty chopped tomatoes tin with water and pour this into the dish.

  6. Stir
    • Orzo
    • Brown rice miso paste
    • Tahini

    Stir in the orzo, miso, tahini and 1 teaspoon of fine salt, making sure the miso and tahini are evenly distributed.

  7. Return
    • Aubergine
    • Courgette
    • Cherry tomatoes

    Return everything to the oven for a further 20 minutes.

  8. Stir
    • Baby leaf spinach

    Remove from the oven and stir through the fresh spinach.

  9. Pour
    • Lemon
    • Basil
    • Red chilli flakes

    Pour over the fresh lemon juice and top with the fresh basil and red chilli flakes, if using, before serving.

Ratatouille Orzo Traybake by @deliciouslyella

1h

4 servings

🍆

1

Aubergine

🥒

1

Courgette

🍅

200 g

Cherry tomatoes

🍎

1

Red

🧅

1

Red onion

🧄

2 cloves

Garlic

🫒

1 tbsp

Olive oil

🧂

Sea salt

⚫

Black pepper

🍅

400 g

Tomatoes

🍝

300 g

Orzo

🥣

1 tsp

Brown rice miso paste

🌱

1 tsp

Tahini

🧂

1 tsp

Fine sea salt

💧

400 ml

Water

🥬

200 g

Baby leaf spinach

🍋

1

Lemon

🌿

1 bunch

Basil

🌶️

Red chilli flakes

Preparation Steps

  1. Step 1/9

    Preheat the oven to 200°C fan / 430°F.

  2. Step 2/9

    Place all the chopped ratatouille vegetables and garlic in a baking tray measuring 30 x 22 x 5cm, drizzle over the olive oil, sprinkle with sea salt and black pepper, and toss to combine.

    🍆Aubergine
    🥒Courgette
    🍅Cherry tomatoes
    ⚫Red or yellow pepper
    🧅Red onion
    🧄Garlic
    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper
    🍳Baking tray

  3. Step 3/9

    Place the tray in the preheated oven and bake for 25 minutes until the vegetables are tender.

    🍳Baking tray

  4. Step 4/9

    Remove from the oven and add the chopped tomatoes.

    🍅Chopped tomatoes
    🍳Baking tray

  5. Step 5/9

    Fill the empty chopped tomatoes tin with water and pour this into the dish.

    💧Water
    🍳Baking tray

  6. Step 6/9

    Stir in the orzo, miso, tahini and 1 teaspoon of fine salt, making sure the miso and tahini are evenly distributed.

    🍝Orzo
    🥣Brown rice miso paste
    🌱Tahini
    🧂Fine sea salt
    🍳Baking tray

  7. Step 7/9

    Return everything to the oven for a further 20 minutes.

    🍳Baking tray

  8. Step 8/9

    Remove from the oven and stir through the fresh spinach.

    🥬Baby leaf spinach
    🍳Baking tray

  9. Step 9/9

    Pour over the fresh lemon juice and top with the fresh basil and red chilli flakes, if using, before serving.

    🍋Lemon
    🌿Basil
    🌶️Red chilli flakes
    🍳Baking tray

Composition

Ingredients

Types

Vegetables, Oils, Spices, Grains, Pasta, Condiments, Liquids, Fruits, Herbs

Ingredients

Aubergine, Courgette, Cherry tomatoes, Red, Red onion, Garlic, Olive oil, Sea salt, Black pepper, Tomatoes, Orzo, Brown rice miso paste, Tahini, Fine sea salt, Water, Baby leaf spinach, Lemon, Basil, Red chilli flakes

Notes

Red (or yellow pepper), Red onion (cut into 2cm chunks), Tomatoes (chopped), Water (fill the empty chopped tomatoes tin), Basil (small bunch)

Allergens

Gluten, Soy, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free

Calories

430 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 72g, Fat: 9g, Fiber: 9g, Sugars: 13g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 850mg, Magnesium: 70mg, Calcium: 120mg, Sodium: 780mg

Vitamins

Vitamin C: 55mg, Vitamin A: 180mcg, Vitamin K: 140mcg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weeknight Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, French

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Saucy, Hearty

Flavors

Savory, Umami, Tangy, Garlicky, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (Store in an airtight container once cooled,Reheat thoroughly before serving, adding a splash of water as orzo will thicken), freezer : up to 2 months (Cool completely before freezing,Store in an airtight, freezer-safe container,Thaw in the fridge overnight before reheating)