Roast Ratatouille Orzo

Cut the aubergines (2) and courgettes (2) into small cubes. Halve the cherry tomatoes (200 g). Place the vegetable cubes onto a baking tray, drizzle with olive oil (4 tbsp) and a pinch of [salt pepper]. Mix well before cooking for 30-35 minutes, or until the vegetables turn soft. Start 30m timer

Place all of the sauce ingredients (olive oil (2 tbsp), sun-dried tomato paste (2 tbsp), jar of sun-dried tomatoes (1 150g), clove (1 garlic), can of chopped tomatoes (1 400g), thick balsamic vinegar (1 tbsp), [salt pepper]) into a powerful blender and blend until smooth, adding a dash of [water] if needed to make a smooth sauce.

Place a large saucepan over a medium heat and pour in the boiling water (400 ml), adding more if needed to cover the orzo (250 g). Add the stock pot (1 vegetable) and mix well until dissolved. Once dissolved, add the orzo (250 g) and cook for the time it states on the pack.

Once the orzo (250 g) 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.

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