Baked Orzo Ratatouille

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
261
FAT
27%
CHOL
20%
SOD
21%

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Ingredients for 6 servings

1 tablespoon olive oil

1 yellow onion, diced

1 small eggplant, diced

1 zucchini, quartered and sliced

1 squash, quartered and sliced

3 cloves garlic, minced

1 15oz can diced tomatoes (I like to use fire-roasted for extra flavor)

2 tbsp balsamic vinegar

1/2 tsp crushed red pepper flakes

1 lb orzo

½ cup grated parmesan

½ cup grated fontina cheese

salt to taste

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