Vegan Roast Ratatouille Orzo Bosh TV

Roast Ratatouille Orzo

  • Super simple
  • 0:40 m
  • 12 ingredients

We've combined staples from two different European nations to bring you this delicious vegan recipe that's a perfect winter dinner idea to keep you warm. The combination of fresh seasonal vegetables and delightfully tasty sauce makes this dish the ultimate crowd pleaser, plus it's made in one pot so it's an easy recipe too!

Serves: 4

Ingredients

For the vegetables

  • 2 aubergines
  • 2 courgettes
  • 200g cherry tomatoes
  • 4 tbsp olive oil
  • Salt & pepper to taste

For the sauce

  • 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

For the sauce

  • 250g orzo
  • 400ml boiling water
  • 1 vegetable stock pot

To garnish

  • basil leaves
  • pepper to taste

Before you start

Preheat oven to 180℃, fan setting | Powerful blender | Large saucepan | Baking tray

Step 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

Ingredients

  • 2 aubergines
  • 2 courgettes
  • 200g cherry tomatoes
  • 4 tbsp olive oil
  • Salt & pepper to taste

Step 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

Ingredients

  • 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

Step 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

Ingredients

  • 250g orzo
  • 400ml boiling water
  • 1 vegetable stock pot

Step 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

Step 5

Time to serve 

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

Ingredients

  • basil leaves
  • pepper to taste