Directions
- 1Cut aubergine & courgette into small cubes, halve tomatoes. Toss in olive oil, salt & pepper. Roast at 180°C for 30–35 mins until soft & golden.
- 2Blitz all sauce ingredients in a blender until smooth, adding a splash of water if needed.
- 3In a saucepan, dissolve veg stock in boiling water. Add orzo and cook until soft and most liquid is absorbed.
- 4Stir the sauce through the cooked orzo, then fold in the roasted veggies. Warm through for a few minutes until coated and glossy.
- 5Top with chopped basil and cracked black pepper.
Ingredients
- 2 aubergines
- 2 courgettes
- 200 g cherry tomatoes
- 4 tbsp olive oil
- Salt
- to taste pepper
- 1 x 150g jar sun-dried tomatoes
- oil from the jar
- 2 tbsp sun-dried tomato pesto
- 1 garlic clove
- 1 x 400g can chopped tomatoes
- 1 tbsp thick balsamic vinegar
- 2 tbsp olive oil
- Salt
- to taste pepper
- 500 g orzo
- 200 ml boiling water
- 1 veggie stock cube
- Basil
- Cracked black pepper
Equipment
blendersaucepan
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