Ratatouille Orzo
A classic French dish with an Italian twist! So much flavour in this meal using fresh vegetables cooked with a rich tomato sauce. The original sauce is perfect as it has a beautiful sweetness from the tomatoes and a smokiness that goes well with roasted vegetables.
Serves: 4
40 mins
Ingredients
- PEAT’D Original Sauce
- 1 courgette, cubed
- 1 aubergine, cubed
- 1 red pepper, chopped
- 3 garlic cloves, grated
- Punnet of cherry/plum tomatoes
- 1 red onion, sliced
- 2 tblsp olive oil
- 2 tsp dried Italian seasoning
- 250g dried orzo
- Chicken stock in water
- Grated parmesan to serve
- Chopped fresh basil to serve
Method
Step 1
Preheat the oven to 180°C.
Step 2
Place the courgette, pepper and aubergine in an oven dish.
Step 3
Pour over the olive oil and italian seasoning. Roast for 15 minutes.
Step 4
Add in the whole cherry tomatoes to the tray along with the grated garlic and red onion. Roast for further 15 minutes.
Step 5
Meanwhile cook the orzo in the chicken stock according to packet instructions. Drain the orzo and stir through the PEAT’D Sauce until warmed through.
Step 6
Mix through all of the roasted vegetables.
Step 7
Plate up with extra grated parmesan and freshly chopped basil to serve
