Roast Ratatouille Orzo

• servings: 4
• total time: 40 mins

Ingredients

• 2 piece Aubergine

• 2 piece Courgette

• 200 g Cherry Tomato

• 6 tbsp Olive Oil

• 1 pinch Salt

• 1 pinch Pepper

• 100 g Red Pesto

• 150 g Sun Dried Tomatoes

• 1 clove Garlic

• 400 g Chopped Tomatoes

• 1 dl Balsamic Vinegar

• 250 g Orzo

• 1 piece Veggie Stock

• 1 tsp Basil

Directions

1. Cut the aubergine and courgette into small cubes. Halve the cherry tomatoes.

2. Place the vegetable cubes onto a baking tray, drizzle with olive oil and a pinch of salt

3. Mix well before cooking for 30-35 minutes, or until the vegetables turn soft

4. Place all of the sauce ingredients into a powerful blender and blend until smooth, adding a dash of water if needed to make a smooth sauce

5. Place a large saucepan over a medium heat and pour in the boiling water, adding more if needed to cover the orzo

6. Add the vegetable stock cube and mix well until dissolved

7. Once dissolved, add the orzo and cook for the time it states on the pack

8. Once the orzo is soft and has absorbed all of the water, mix through the sauce and cook for a few minutes to heat through

9. Add the roasted veggies and mix well until mixed through the whole dish

10. Chop the basil and sprinkle over the top of the dish before topping with pepper. Serve immediately