Ratatouille with Whole Wheat Orzo Recipe

Name: Ratatouille with Whole Wheat Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450F.
2
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.
3
Stir in squash, bell peppers, 2 tablespoons oil, and more salt and roast mixture, stirring occasionally, until bell peppers are tender.
4
This will take approximately 1/2 an hour.
5
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.
6
Stir tomatoes into roasted vegetables and season ratatouille.
7
Serve with whole wheat orzo and garnish with parsley and basil.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Ratatouille with Whole Wheat Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille with Whole Wheat Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions