Roast Ratatouille Orzo

Roast Ratatouille Orzo

This one is a proper weeknight hero for us. It's got all the smoky, jammy goodness of a classic ratatouille but with orzo stirred through, which makes it feel way more satisfying and a bit more special. The roasted aubergine and courgette go beautifully soft and caramelised in the oven, and the blended sauce ties everything together in the most gorgeous way. It's the kind of meal that tastes like it took way longer than it did. Make it tonight, you will not regret it.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Powerful blender
  • Large saucepan

Ingredients

  • 2 aubergines
  • 2 courgettes
  • 200g cherry tomatoes
  • 4 tbsp olive oil
  • Salt & pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp sun-dried tomato pesto
  • 1 150g jar of sun-dried tomatoes - plus the oil from the jar
  • 1 garlic clove
  • 1 x 400g can of chopped tomatoes
  • 1 tbsp thick balsamic vinegar
  • Salt & pepper to taste
  • 250g orzo
  • 400ml boiling water
  • 1 vegetable stock pot
  • basil leaves
  • pepper to taste

Method

1

Prepare the vegetables 

  • Cut the aubergine and courgette into small cubes
  • Halve the cherry tomatoes
  • Place the vegetable cubes onto a baking tray, drizzle with olive oil and a pinch of salt
  • Mix well before cooking for 30-35 minutes, or until the vegetables turn soft
2

Make the sauce 

  • 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
3

Cook the orzo 

  • Place a large saucepan over a medium heat and pour in the boiling water, adding more if needed to cover the orzo
  • Add the vegetable stock cube and mix well until dissolved
  • Once dissolved, add the orzo and cook for the time it states on the pack
4

Mix through the sauce and veggies 

  • 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
  • Add the roasted veggies and mix well until mixed through the whole dish
5

Time to serve 

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

Tips & Variations

  • Don't rush the roast: Give the aubergine and courgette the full 30-35 minutes in the oven. They need time to properly soften and get those golden edges, which is where all the flavour lives.
  • Season as you go: We always add a good pinch of salt to the veg before roasting and then taste the sauce before combining everything. Ratatouille loves salt, so don't be shy.
  • Make it your own: This works brilliantly with whatever veg you have knocking about. Red pepper, fennel, or even a handful of spinach stirred through at the end are all great shouts.

Why This Works

The trick here is roasting the vegetables separately before they go into the sauce. It drives out all that excess moisture and gives you those deep, caramelised edges that a quick sauté just can't match. Then when the orzo absorbs the blended sauce, it soaks up all those incredible flavours and turns into something really special.