Panda's Inventory

Roast Ratatouille Orzo

Prep Time: 15 minutes
Cooking Time: 40 minutes
Calories per serving: 475
 
servings
  • Veggies
  • 1 aubergine
  • 1 zucchini
  • 100 g cherry tomatoes
  • olive oil
  • Sauce
  • 1 tin tomatoes
  • 80 g dried tomatoes
  • 1 tbsp olive oil or oil from the dried tomatoes
  • 1 tbsp pesto
  • 1 clove garlic
  • 1/2 tbsp balsamic vinegar
  • salt, pepper
  • Orzo
  • 200 ml water
  • 1 stock cube
  • 125 g orzo or khirataki
Veggies
  1. Preheat the oven to 180°C.
  2. 1 aubergine • 1 zucchini • 100g cherry tomatoes
    Cube the aubergine and zucchini and halve the tomatoes.
  3. olive oil
    Toss them with olive oil, season and bake for 30-35 minutes.
Orzo
  1. 200ml water
    Bring the water to a boil.
  2. 1 stock cube • 125g orzo
    Add the stock cube and orzo, reduce heat to medium and cook until the water is absorbed. Stir regularly and add more water if the orzo is not done yet.
Sauce
  1. 1tin tomatoes • 80g dried tomatoes • 1tbsp olive oil (or oil from the dried tomatoes) • 1tbsp pesto • 1 clove garlic • 1/2tbsp balsamic vinegar • salt, pepper
    Put all the ingredients into a blender and blend until smooth.
Assembly
  1. Once the orzo is done, add the sauce and let it heat through a bit.
  2. Add the veggies, mix, divide and serve.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Calories per serving: 475
 
servings
  • Veggies
  • 1 aubergine
  • 1 zucchini
  • 100 g cherry tomatoes
  • olive oil
  • Sauce
  • 1 tin tomatoes
  • 80 g dried tomatoes
  • 1 tbsp olive oil or oil from the dried tomatoes
  • 1 tbsp pesto
  • 1 clove garlic
  • 1/2 tbsp balsamic vinegar
  • salt, pepper
  • Orzo
  • 200 ml water
  • 1 stock cube
  • 125 g orzo or khirataki
Veggies
  1. Preheat the oven to 180°C.
  2. 1 aubergine • 1 zucchini • 100g cherry tomatoes
    Cube the aubergine and zucchini and halve the tomatoes.
  3. olive oil
    Toss them with olive oil, season and bake for 30-35 minutes.
Orzo
  1. 200ml water
    Bring the water to a boil.
  2. 1 stock cube • 125g orzo
    Add the stock cube and orzo, reduce heat to medium and cook until the water is absorbed. Stir regularly and add more water if the orzo is not done yet.
Sauce
  1. 1tin tomatoes • 80g dried tomatoes • 1tbsp olive oil (or oil from the dried tomatoes) • 1tbsp pesto • 1 clove garlic • 1/2tbsp balsamic vinegar • salt, pepper
    Put all the ingredients into a blender and blend until smooth.
Assembly
  1. Once the orzo is done, add the sauce and let it heat through a bit.
  2. Add the veggies, mix, divide and serve.