* 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
**Orzo**
* 250g orzo * 400ml boiling water * 1 vegetable stock pot
**Garnish**
* basil leaves * pepper to taste
### Instructions
**Before You Start**
* Preheat oven to 180℃, fan setting | Powerful blender | Large saucepan | Baking tray
**Prepare the vegetables**
1. Cut the aubergine and courgette into small cubes 2. Halve the cherry tomatoes 3. Place the vegetable cubes onto a baking tray, drizzle with olive oil and a pinch of salt 4. Mix well before cooking for 30-35 minutes, or until the vegetables turn soft
**Make the sauce**
1. 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
**Cook the orzo**
1. Place a large saucepan over a medium heat and pour in the boiling water, adding more if needed to cover the orzo 2. Add the vegetable stock cube and mix well until dissolved 3. Once dissolved, add the orzo and cook for the time it states on the pack
**Mix through the sauce and veggies**
1. 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 2. Add the roasted veggies and mix well until mixed through the whole dish
**Time to serve**
1. Chop the basil and sprinkle over the top of the dish before topping with pepper 2. Serve immediately
Slap some cheese and breadcrumbs on top of that bad boy, under the broil for a few minutes, and you’ve got a deal
PreOpTransCentaur
Alright, I’m totally on board.
AGooDone
Upvoted hard for cheeky commentary. Slow pours are absolutely necessary!
tandoori_taco_cat
**ENORMOGIF**
fatherfrank1
*One* garlic clove? Surely a misprint.
nipoez
This is the sort of vegan dish I’m always excited by. No meat substitutes, just utterly delicious veggies on veggies that never needed animal products in the first place.
Pipupipupi
I’ve never wanted a vegetable dish more!! Definitely going to try this one out soon
ShamefulWatching
It’s one of the few meals that tastes meaty, and yet not. Eggplant and mushrooms are great for that.
drostan
That looks absolutely delicious, I am definitely doing this
A not, closer than usual but still not a ratatouille, but since it is a ratatouille orzo… I’ll give it a pass
What really gets my goat is calling a dish made with 100% summer vegetables a great winter dish… Like… What?
My suspicion is that it is a fantastic sumer dish, and, like real ratatouille, one that may be just as good served cold on the second day
Mr_Hellpop
Dang, that looks good. Wish the weather was still cold here.
HeartOfAzrael
This looks amazing 😍
Kimchi_boy
Is this like risotto in that it will get thicker and thicker?
Stargazer3366
I would add olives and capers to this. Looks delicious
Seabreeze515
Since orzo is just pasta that wishes it’s rice, can I just use rice?
Deeze_Rmuh_Nudds
These are all always too fast. Weak.
Mezzoski
Comment for visibility
palpablescalpel
Made this last night! It was very good. There are some differences in instruction between the text recipe and the gif recipe (tomatoes cut in half vs not, tomatoes put in with the veggies later vs put in from the start, water + stock cube vs just vegetable stock). I cut the tomatoes, put them in with the other veggies about halfway through, and used stock.
One other change I’d make – and I’m not sure if this was just my eggplants or what – would be to peel the eggplants. For some reason the skin remained a teensy bit thick and stiff while the rest was really well cooked. My husband said he didn’t notice though. He also said he’d prefer a slightly higher orzo:veggie ratio, so what does he know.
reddevils
Just made this recipe. In theory it’s great but had to make big adjustments. The tomatoes in the description said to bake with other veggies but video shows them added and they were whole not halved pe instructions. I also added a lot more water for the orzo because it wasn’t nearly cooked.
I recommend cooking as usual because when it absorbed the water it wasn’t nearly finished.
Overall. It’s pretty good.
timeout2006
I tried the recipe this week and even my brother who hates eggplant loved it, thanks op
torke191
My local grocer doesnt carry sundried tomatoes with oil, just in a bag, how important are they to the recipe? anything I can sub with
21 Comments
### Ingredients
**Vegetables**
* 2 aubergines
* 2 courgettes
* 200g cherry tomatoes
* 4 tbsp olive oil
* Salt & pepper to taste
**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
**Orzo**
* 250g orzo
* 400ml boiling water
* 1 vegetable stock pot
**Garnish**
* basil leaves
* pepper to taste
### Instructions
**Before You Start**
* Preheat oven to 180℃, fan setting | Powerful blender | Large saucepan | Baking tray
**Prepare the vegetables**
1. Cut the aubergine and courgette into small cubes
2. Halve the cherry tomatoes
3. Place the vegetable cubes onto a baking tray, drizzle with olive oil and a pinch of salt
4. Mix well before cooking for 30-35 minutes, or until the vegetables turn soft
**Make the sauce**
1. 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
**Cook the orzo**
1. Place a large saucepan over a medium heat and pour in the boiling water, adding more if needed to cover the orzo
2. Add the vegetable stock cube and mix well until dissolved
3. Once dissolved, add the orzo and cook for the time it states on the pack
**Mix through the sauce and veggies**
1. 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
2. Add the roasted veggies and mix well until mixed through the whole dish
**Time to serve**
1. Chop the basil and sprinkle over the top of the dish before topping with pepper
2. Serve immediately
[Source](https://www.bosh.tv/recipes/roast-ratatouille-orzo)
Slap some cheese and breadcrumbs on top of that bad boy, under the broil for a few minutes, and you’ve got a deal
Alright, I’m totally on board.
Upvoted hard for cheeky commentary. Slow pours are absolutely necessary!
**ENORMOGIF**
*One* garlic clove? Surely a misprint.
This is the sort of vegan dish I’m always excited by. No meat substitutes, just utterly delicious veggies on veggies that never needed animal products in the first place.
I’ve never wanted a vegetable dish more!! Definitely going to try this one out soon
It’s one of the few meals that tastes meaty, and yet not. Eggplant and mushrooms are great for that.
That looks absolutely delicious, I am definitely doing this
A not, closer than usual but still not a ratatouille, but since it is a ratatouille orzo… I’ll give it a pass
What really gets my goat is calling a dish made with 100% summer vegetables a great winter dish… Like… What?
My suspicion is that it is a fantastic sumer dish, and, like real ratatouille, one that may be just as good served cold on the second day
Dang, that looks good. Wish the weather was still cold here.
This looks amazing 😍
Is this like risotto in that it will get thicker and thicker?
I would add olives and capers to this. Looks delicious
Since orzo is just pasta that wishes it’s rice, can I just use rice?
These are all always too fast. Weak.
Comment for visibility
Made this last night! It was very good. There are some differences in instruction between the text recipe and the gif recipe (tomatoes cut in half vs not, tomatoes put in with the veggies later vs put in from the start, water + stock cube vs just vegetable stock). I cut the tomatoes, put them in with the other veggies about halfway through, and used stock.
One other change I’d make – and I’m not sure if this was just my eggplants or what – would be to peel the eggplants. For some reason the skin remained a teensy bit thick and stiff while the rest was really well cooked. My husband said he didn’t notice though. He also said he’d prefer a slightly higher orzo:veggie ratio, so what does he know.
Just made this recipe. In theory it’s great but had to make big adjustments. The tomatoes in the description said to bake with other veggies but video shows them added and they were whole not halved pe instructions.
I also added a lot more water for the orzo because it wasn’t nearly cooked.
I recommend cooking as usual because when it absorbed the water it wasn’t nearly finished.
Overall. It’s pretty good.
I tried the recipe this week and even my brother who hates eggplant loved it, thanks op
My local grocer doesnt carry sundried tomatoes with oil, just in a bag, how important are they to the recipe? anything I can sub with