Ratatouille with dehydrated vegetables is a fantastic dish on its own, but serve it with rice or orzo for a satisfying lunch or dinner!

Whether you say "rat-a-too-eee" or "ra-ta-twee" - either way it's a super-tasty dish of veggie goodness with a delicious aroma to boot!

Just look how colorful this dish is...

Guaranteed to Make Your Kitchen Smell Like You're on Vacation in Europe!

You can also devour this dish with rice, or orzo shown here.

Fantastic Spatula Set...

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 2 large yellow squash or green zucchini (or one of each as a combo!) washed, peeled, and sliced
• 1/2 large onion, peeled and diced
• 1 cup fresh sliced mushrooms
• 3 slices fresh elephant garlic, or 1 and 1/2 small cloves of "regular sized" garlic

Note from my hubby: "Will you cut the squash in half next time?"

My answer: Nope.

Hubby: "Can you add paprika and rosemary?"

Answer: Yep.

He also loves this ratatouille with grated cheddar cheese on top! Typical cheesy-guy thing...

ALSO: If you're adding orzo, keep an eye on the pan. Even though my saucepan is nonstick, make sure to turn the heat down low and stir/scrape the bottom while turning over the ingredients with a soft silicone scraper. Make sure your pan doesn't run overly dry (add a dash of water if that happens).

You can eat this just as a vegetable side dish, but with the addition of rice or orzo, it makes a complete meal.

Our family loves this ratatouille! When you've got leftover rice, remember to put some aside to make this Ratatouille with Rice.

If You're Wondering, "What is Orzo?" - Keep Reading!

NOTE: Orzo is a type of pasta that is shaped like a large grain of rice.

Some key facts about Orzo:

• Orzo comes from the Italian word for "barley" - it resembles a large barley grain.
• It is made from semolina flour or durum wheat, and sometimes eggs.
• Orzo is commonly grown in Italy, Turkey, Greece, and other Mediterranean countries.
• The most common variety is about 3mm in diameter, though orzo can range from 2-5mm in size.
• Orzo has a chewy, nutty flavor and aroma similar to rice or barley.
• It works well in soups, salads, casseroles, stir-fries, and as a side dish.

To cook Orzo:

• Bring lightly salted water to a boil and add the orzo. Cook for 7-9 minutes until al dente.
• Drain and rinse in a colander. From there it can be added to dishes or served on its own with oil or sauce.
• For 1 cup dry orzo use 4 cups water or broth and salt to taste. Adjust liquid as needed.
• For more flavor, cook orzo in broth, or tomato sauce, or infuse it with herbs.

Why Orzo Cooks Faster than Rice...

'The reason why orzo cooks faster than rice is because orzo is actually a type of pasta, while rice is its own separate grain.

Some key differences that cause the cooking time variance:

• Pasta is made from wheat flour while rice is made from rice grains.
• The wheat flour in pasta contains gluten, which gives it a chewy texture. Rice does not contain gluten.
• Pasta is made with semolina or durum wheat flour which is coarser than all-purpose flour. This coarser flour helps pasta retain its shape better.
• Rice has a higher starch content which requires more time to gelatinize and soften during cooking.
• Pasta is dried during production which removes more moisture allowing it to cook quicker (than rice). Rice still contains its original moisture.

Wrap up: Orzo cooks faster than rice because it is made from wheat flour as a type of pasta. With properties like high gluten content, coarser flour, and low moisture, that means faster cooking times compared to rice.

The composition and production process make pasta quicker to cook than rice.

if you're into gardening...

Coming up is info. on Zucchini, Onions, and Mushrooms which are all ideal for ratatouille with dehydrated vegetables.

What Are the Different Types of Zucchini?

There are many different types of zucchini that you can grow. Some of the most popular varieties include:

• Black Beauty
• Costata Romanesco
• Eight Ball
• Golden
• Ronde de Nice
  

Is Yellow Zucchini Also Known as Summer Squash?

Yes, yellow zucchini is also known as summer squash. Summer squash is a type of squash that grows on a vine and has a soft, edible skin. Summer squash can be eaten raw or cooked.

Best Areas to Grow Zucchini

Zucchini is a type of squash that grows on a vine. Zucchini can be green, yellow, or white in color. The best areas to grow zucchini are in an area with full sun and well-drained soil.

Zucchini should be watered regularly and should be fertilized every year.

When Are Zucchini Ready to Harvest?

Zucchini is usually ready to harvest in late June or early July. They can be harvested by hand or with a garden hoe.

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What are the Different Types of Onions?

There are many different types of onions that you can grow. Some of the most popular varieties include:

• Cippolini
• Yellow
• Red
• White
• Sweet

Best Areas to Grow Onions

Onions can be grown in many different areas. The best areas to grow onions are in an area with full sun and well-drained soil. Onions should be watered regularly and should be fertilized every year.

When are Onions Ready to Harvest?

Onions are usually ready to harvest in late June or early July. Onions can be harvested by hand or with a garden hoe.

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What are the Different Types of Mushrooms?

There are many different types of mushrooms that you can grow. Some of the most popular varieties include:

• Button
• Cremini
• Portobello
• Shiitake
• Oyster

Best Areas to Grow Mushrooms

Mushrooms are a type of fungi that come in many different shapes, sizes, and colors. They can be found all over the world, growing in both natural and man-made habitats.

Mushrooms do not require complete darkness to grow, but they are typically grown in dark or dimly lit environments.

How to Grow Mushrooms

If you’re thinking about growing mushrooms, here are a few tips to keep in mind:

• Choose a mushroom variety that is easiest to grow for beginners, like oyster or button mushrooms. Make sure to purchase mushroom spawn or a grow kit specific to the type you want to grow.
• Sanitize your growing area and equipment. Mushrooms are very susceptible to contamination so it's important to sterilize any surfaces, tools, and containers you'll use. You can use a weak bleach solution, hydrogen peroxide, or isopropyl alcohol.
• Mushrooms need a substrate to grow on. This can be anything from wood chips to straw or composted manure.
• Introduce mushroom spawn to the substrate. Mix the spawn throughout the substrate following instructions for your variety.
• Allow adequate airflow. Mushrooms need oxygen to grow. Avoid compacting the substrate too densely and fan or circulate air daily.
• Mushrooms also need (some) darkness and high humidity to grow properly. A good way to create this environment is by using a plastic bag or terrarium. Some mushroom species, such as button mushrooms, require a brief exposure to light to initiate the formation of pinheads (young mushrooms). However, after this initial light exposure, they are typically grown in darkness to encourage proper development/growth.
  
• Mushrooms typically take about 2-4 weeks to grow from spores to full-sized mushrooms.
• Harvest your mushrooms when they are big enough to eat. This is typically when the caps are fully open. Pick promptly to allow new mushrooms to keep fruiting. Multiple flushes are possible from one substrate.

If you’re looking for a crop that is relatively easy to grow and can be used in many different recipes, mushrooms are a great option.

When are Mushrooms Ready to Harvest?

Morels: Spring (April to May)

Chanterelles: Summer to early fall (July to September)

Porcini: Summer to fall (August to November)

Oyster mushrooms: Year-round, but most abundant in fall and spring

Lion's Mane: Summer to fall (July to November)

Shiitake: Year-round, but most abundant in fall and spring

Maitake (Hen of the Woods): Fall (September to November)

Chicken of the Woods: Late summer to fall (August to October)

Black Trumpets: Summer to fall (July to October)

Enoki: Year-round, but most abundant in fall and winter

Thanks for stopping by ratatouille with dehydrated vegetables and I hope you'll cook some up soon!

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