Another Meatless Monday: Baked Orzo Ratatouille

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meatlessmonday recipe 

Recipe by Cara and Phoebe of Big Girls, Small Kitchen.

This Meatless Monday recipe is a delicious modern-day take on ratatouille.

Eggplant is sautéed with zucchini, squash and tomatoes and seasoned with garlic, red pepper and balsamic vinegar. The rice orzo provides a slightly crispy base as the ratatouille is baked golden in the oven.

Baked Orzo Ratatouille
Serves 6
Eggplant is sautéed with zucchini, squash and tomatoes and seasoned with garlic, red pepper and balsamic vinegar. The rice pasta orzo provides a slightly crispy base as this modern day take on ratatouille is baked golden in the oven.
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  1. 1 pound orzo
  2. 1 tablespoon olive oil
  3. 1 yellow onion, diced
  4. 1 small eggplant, diced
  5. 1 zucchini, quartered and sliced
  6. 1 squash, quartered and sliced
  7. 3 cloves garlic, minced
  8. 2 tablespoons balsamic vinegar
  9. 1 15oz can diced fire roasted tomatoes
  10. ½ teaspoon crushed red pepper flakes
  11. salt, to taste
  12. ¼ cup Parmesan, grated
  13. ¼ cup fontina cheese, grated
  1. Bring a large pot of water to boil over medium-high heat.
  2. Cook the orzo according to the package directions, or until it reaches al dente.
  3. Reserve ½ cup of the cooking liquid, drain and set aside.
  4. In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat.
  5. Sauté the onion for 3-5 minutes, or until translucent.
  6. Add the eggplant and continue to cook, stirring occasionally, for about 5 minutes, or until the eggplant has begun to soften.
  7. Toss in the zucchini and squash and cook for another 3 minutes, or until the squash is tender.
  8. Add the garlic, balsamic vinegar and tomatoes with their juices to the skillet.
  9. Season with red pepper flakes and salt to taste.
  10. Turn the heat down to medium-low and allow the squash tomato mixture to reduce for a minute or two, until some of the tomatoes’ acidity has softened to preference.
  11. Add the cooked orzo and the reserved cooking liquid. Stir until everything is well incorporated.
  12. Preheat the broiler and smooth the surface of the orzo mixture in the skillet.
  13. Cover the orzo ratatouille evenly with the Parmesan and fontina cheese.
  14. Place the skillet in the oven for about five minutes, or until the cheese has melted and begun to brown.
  1. Serving Size: 1 (319 g)
  2. Servings Per Recipe: 6
  3. Amount Per Serving
  4. % Daily Value
  5. Calories 387.6
  6. Calories from Fat 57
  7. Total Fat 6.4 g
  8. Saturated Fat 2.2 g
  9. Trans Fat 0.0 g
  10. Cholesterol 8.8 mg
  11. Sodium 113.3 mg
  12. Potassium 680.5 mg
  13. Magnesium 74.2 mg
  14. Total Carbohydrate 68.4 g
  15. Dietary Fiber 6.9 g
  16. Sugars 7.2 g
  17. Protein 15.0 g
The Green Divas

For more Meatless Monday recipes, click here.

If you have a Meatless Monday recipe you’d like to share, please submit it to lynn @!


 Listen to this Green Divas Foodie-Phile segment—Green Diva Diana Rice dispels the myth of ‘not getting enough protein as a vegetarian, and shares some great vegetable-based protein sources.

And this Green Divas Radio Show podcast features Terra Wellington, who talks about easy ways to transition to a more veggie-based diet—NO, she isn’t saying you have to go vegan or even vegetarian, just eat more healthy veggies!

About the author / 

Meatless Monday

Meatless Monday is global movement with a simple message: once a week, cut the meat. Launched in 2003, Meatless Monday is a non-profit initiative of The Monday Campaigns, working in collaboration with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health. Our goal is to reduce meat consumption by 15 percent for our personal health and the health of the planet. Follow Meatless Monday on Pinterest.

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