by PhoebeLapine
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my 28 recipes »
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PhoebeLapine's Notes:
Expand1 yellow onion, diced Ask a question about this ingredient
1 small eggplant, diced Ask a question about this ingredient
1 zucchini, quartered and sliced Ask a question about this ingredient
1 yellow squash, quartered and sliced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 15oz can diced tomatoes (I like to use fire-roasted for extra flavor) Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
1 pound orzo Ask a question about this ingredient
½ cup grated parmesan Ask a question about this ingredient
½ cup grated fontina cheese Ask a question about this ingredient
Preheat the broiler. Bring a large pot of water to boil. Cook the orzo according to the package directions until al dente. Reserve ½ cup of the cooking liquid, drain, and set aside.
Ask a question about this stepIn a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat and sauté the onion until translucent. Add the eggplant and continue to cook, stirring occasionally, until the eggplant has begun to soften, about five minutes. Toss in the zucchini and the squash and cook for another 3 minutes until tender. Add the garlic, tomatoes and all their juices, balsamic, red pepper, and salt to taste. Turn the heat down to medium-low and allow to reduce for a minute or two until some of the tomatoes’ acidity has softened, and the overall flavor of the sauce is to your liking.
Ask a question about this stepStir in the cooked orzo and the cooking liquid until everything is well incorporated. Smooth the surface of the orzo mixture with the back of your spatula, and cover evenly with the cheeses. Place the skillet in the oven for five minutes or so until the cheese has melted and begun to brown.
Ask a question about this stepI love this spin on the ratatouille!
Having been fed this for lunch,, I can attest to the fact that it's a case of the sum transcending even the most delicious parts. The cheese forms a wonderful crust on the top; then you break through and you've got this tomato-y vegetable dish laced with grains of orzo. Yum.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
You just redeemed ratatouille! The ratatouille of my youth was a mushy blend of tasteless vegetables. I'm definitely making this version asap.