Ratatouille Orzo Traybake

Name: Ratatouille Orzo Traybake
Total time: 45 min
Cuisine: French
Ingredients: 1 aubergine; 1 courgette; 200 g cherry tomatoes; 1 red/yellow pepper; 1 red onion, cut into 2cm chunks; 2 cloves garlic; 1 tablespoon olive oil; 1 pinch sea salt; 1 pinch black pepper; 1 tin (400g) chopped tomatoes; 300 g orzo; 1 teaspoon brown rice miso paste; 1 teaspoon tahini; 1 teaspoon fine sea salt; 200 g baby leaf spinach; 1 lemon; 1 small bunch of basil; 1 sprinkle red chilli flakes

45m

Serves 1

tiktok.com

Ratatouille Orzo Traybake

tiktok.com

45m

Serves 1

Directions

1Preheat the oven to 200°C fan / 430°F.
2Place all of the chopped ratatouille vegetables and garlic in a baking tray measuring 30 x 22 x 5cm / 12 x 8 x 2″.
3Drizzle over the olive oil, sprinkle with salt and pepper; toss to combine.
4Place in the preheated oven and bake for 25 minutes until the vegetables are tender.
5Remove from the oven and add the chopped tomatoes.
6Fill the empty chopped tomatoes tin with water and pour this into the dish.
7Stir in the orzo, miso, tahini and 1 teaspoon of fine salt, making sure that the miso and tahini are evenly distributed.
8Return everything to the oven for a further 20 minutes.
9Remove from the oven and stir through the fresh spinach.
10Pour over the fresh lemon juice and top with the fresh basil and red chilli flakes (if using), before serving.

Ingredients

1 aubergine
1 courgette
200 g cherry tomatoes
1 red/yellow pepper
1 red onion, cut into 2cm chunks
2 cloves garlic
1 tablespoon olive oil
1 pinch sea salt
1 pinch black pepper
1 tin (400g) chopped tomatoes
300 g orzo
1 teaspoon brown rice miso paste
1 teaspoon tahini
1 teaspoon fine sea salt
200 g baby leaf spinach
1 lemon
1 small bunch of basil
1 sprinkle red chilli flakes

Equipment

baking trayoven

Tips

To up the protein, toss in some chickpeas or butter beans.
Ensure miso and tahini are evenly distributed when stirring into the orzo mixture.

Ratatouille Orzo Traybake

45m

Serves 1

tiktok.com

Ratatouille Orzo Traybake

tiktok.com

45m

Serves 1

Directions

1Preheat the oven to 200°C fan / 430°F.
2Place all of the chopped ratatouille vegetables and garlic in a baking tray measuring 30 x 22 x 5cm / 12 x 8 x 2″.
3Drizzle over the olive oil, sprinkle with salt and pepper; toss to combine.
4Place in the preheated oven and bake for 25 minutes until the vegetables are tender.
5Remove from the oven and add the chopped tomatoes.
6Fill the empty chopped tomatoes tin with water and pour this into the dish.
7Stir in the orzo, miso, tahini and 1 teaspoon of fine salt, making sure that the miso and tahini are evenly distributed.
8Return everything to the oven for a further 20 minutes.
9Remove from the oven and stir through the fresh spinach.
10Pour over the fresh lemon juice and top with the fresh basil and red chilli flakes (if using), before serving.