One-Pot Orzo Ratatouille for Baby (and the Whole Family)

A complete, healthy, soft, and veggie-packed meal for baby (and the whole family!)

Looking for a quick, healthy, and flavorful weeknight dinner?
This one-pot orzo ratatouille is the perfect recipe for busy evenings!
It’s made with tender summer vegetables (eggplant, zucchini, tomatoes…), orzo pasta that cooks directly in the pan, and a smooth, comforting texture, ideal for babies from 10 months and up.

Inspired by the classic ratatouille, this dish cooks all in one pan, with no fuss or complicated steps. It’s rich in vegetables, naturally sweet (I use cocktail tomatoes for extra flavor!), and super easy to adapt depending on your baby’s age, mash it, lightly blend it, or serve it as is.

A delicious way to get the whole family to enjoy veggies… while saving time in the kitchen!

Ingredients

For about 24 oz (700 g) of preparation
(3–4 baby portions or 2 generous adult portions)

• 2 tbsp finely chopped onion (1 oz / 30 g)
• ½ medium zucchini (4.2 oz / 120 g)
• ½ small eggplant (3.5 oz / 100 g)
• 5 cocktail tomatoes (8.8 oz / 250 g)
• ½ yellow bell pepper (2.1 oz / 60 g)
• ½ cup orzo pasta (3.5 oz / 100 g)
• 1 ¼ cups water (10 fl oz / 300 ml)
• 1 drizzle of olive oil
• A pinch of salt (optional, from 12 months)

Preparation

Finely chop the onion and sauté it in a pan with a drizzle of olive oil for a few minutes, until soft and translucent.

Meanwhile, dice all the vegetables (zucchini, eggplant, tomatoes, bell pepper) into small cubes.

Add all the diced vegetables to the pan and cook over medium heat for about 10 minutes, stirring occasionally.

Pour in the water and add the orzo pasta.

Simmer for 10 to 12 minutes over low heat, stirring regularly to prevent sticking.

When the pasta is cooked and the texture is soft and creamy, it’s ready!

Storage

Store the one-pot orzo ratatouille in an airtight container in the refrigerator for up to 2 days.
Reheat it in a pan or microwave with a small splash of water to restore its creamy texture.

FAQ