Roasted Ratatouille Orzo

Serves 1
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Directions

  1. 1Blend the sun-dried tomato paste, garlic, balsamic glaze, olive oil, and chopped tomatoes until the sauce is smooth.
  2. 2Chop the aubergine into cubes.
  3. 3Chop the courgette into cubes.
  4. 4Put the chopped aubergine and courgette into a baking tray and drizzle with olive oil, then toss to coat.
  5. 5Roast the aubergine and courgette.
  6. 6Add the cherry tomatoes to the roasted aubergine and courgette.
  7. 7Cook the orzo in vegetable stock.
  8. 8Pour the smooth sauce over the cooked orzo.
  9. 9Stir the sauce into the orzo until well combined.
  10. 10Add the roasted aubergine, courgette, and tomatoes to the orzo and sauce mixture.
  11. 11Stir everything together.
  12. 12Garnish with fresh parsley.

Ingredients

  • sun-dried tomato paste
  • garlic
  • balsamic glaze
  • olive oil
  • chopped tomatoes
  • aubergine
  • courgette
  • cherry tomatoes
  • orzo
  • vegetable stock
  • fresh parsley

Equipment

food processorknifechopping boardbaking traylarge potwooden spoon

Tips

  • This dish also makes for a great leftover lunch.
Roasted Ratatouille Orzo | Clip Recipe