Roast Ratatouille Orzo

Step 1/13

Preheat the oven to 200 C / 180 C Fan / Gas Mark 4

Step 2/13

• 1 eggplant
• 1 zucchini

Cut the eggplant (aka aubergine) and zucchini (aka courgette) into small cubes.

Step 3/13

• 100 g cherry tomatoes

• knife

Halve the cherry tomatoes.

Step 4/13

• 6 tbsp olive oil
• salt

• baking sheet

Place the vegetables into a baking tray, drizzle with 4 tbsp of olive oil and a good pinch of salt and mix well.

Step 5/13

Place into the oven and cook for 30-35 minutes or until the vegetables have softened.

Step 6/13

• 2 tbsp jarred sun-dried tomato pesto
• 1 clove garlic
• 400 g canned crushed tomatoes
• 1 tbsp balsamic vinegar
• 250 g jarred sun-dried tomatoes

• blender

Whilst that’s cooking, make the sauce. Add the remaining 2 tbsp of olive oil, pesto, sun-dried tomatoes (not the oil), garlic, crushed tomatoes, balsamic vinegar into a blender. Season well and blend until it’s smooth. You can add a splash of water if needed to help it along.

Step 7/13

• 400 ml water (boiling)

• saucepan

Place a large saucepan over a medium heat and pour in the boiling water.

Step 8/13

• 1 vegetable stock cube

Add the vegetable stock cube to the pan and mix well until dissolved.

Step 9/13

• 250 g orzo

Once dissolved, add the orzo and cook according to packet instructions.

Step 10/13

Transfer the sauce to a large pan and, once the orzo is cooked, discard the remaining water and add to orzo to the sauce.

Step 11/13

Mix all until combined and cook for a few minutes to heat through.

Step 12/13

Remove from the oven and add the roasted vegetables to the sauce and mix together.

Step 13/13

• pepper
• basil (for garnish)

Serve immediately. If using, chop the basil leaves and sprinkle over the top of the bowls and top with a pinch of pepper.

Enjoy your meal!