With orzo ratatouille is a hardy French provincial stew made with eggplant, zucchini, tomatoes, bell peppers, onions, and garlic, that inspired this casserole. It features all the familalar flavors, but in a approachable casserole form.
RecipeSavants.comWith orzo ratatouille is a hardy French provincial stew made with eggplant, zucchini, tomatoes, bell peppers, onions, and garlic, that inspired this casserole. It features all the familalar flavors, but in a approachable casserole form.Smart Recipes, European Recipes, Vegetables Recipes, RecipesVegetablesEuropeanRatatouille CasserolePT45MServes 8
Ingredients:
1.5 Cups Orzo1 Eggplant2 Roma Tomatoes1 Red Bell Pepper1 Yellow Bell Pepper1 Spanish Onion3 Cups Fresh Spinach1 Teaspoon Dried Oregano2 Tablespoons Minced Garlic1 Cup Feta Cheese1 Tablespoon Olive Oil0.125 Teaspoon Salt & Ground Black Pepper1 Cup Parmesan CheesePreheat the oven to 350 degrees.Meanwhile, an X shape cut on one side of each tomato about 2/3 of the way through. In a small pan of lightly boiling water, add tomatoes and cook for about one minute. With a slotted spoon, place the tomatoes into a bowl of ice water for 5 minutes. Drain well and gently remove the skin from each tomato. Set aside to dry and dice.In another pan of boiling water, cook the orzo according to package’s instructions. Drain well and set aside.In a medium skillet, heat 1 teaspoon of oil over medium heat and sauté onion until just tender. Stir in a pinch of salt. Add minced garlic and sauté until aromatic. Set aside.In the same skillet, sauté all vegetables with a pinch of salt until tender. Combine vegetables, onions, cooked orzo and half of the Parmesan cheese, feta, oregano and black pepper and mix well.Transfer the mixture to a large casserole dish and sprinkle with remaining parmesan cheese. Bake for 20 minutes.Garnish with a sprinkle of the chopped parsley.
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