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. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Ratatouille Casserole Ratatouille Casserole Recipe | RecipeSavants.com PT45M Serves 8 Ingredients: 1.5 Cups Orzo 1 Eggplant 2 Roma Tomatoes 1 Red Bell Pepper 1 Yellow Bell Pepper 1 Spanish Onion 3 Cups Fresh Spinach 1 Teaspoon Dried Oregano 2 Tablespoons Minced Garlic 1 Cup Feta Cheese 1 Tablespoon Olive Oil 0.125 Teaspoon Salt & Ground Black Pepper 1 Cup Parmesan Cheese Preheat 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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