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