Chicken, Roast Eggplant Ratatouille Risoni

Name: Chicken, Roast Eggplant Ratatouille Risoni with Parmesan & Plant-Based Basil Pesto
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 Capsicum; 320 g Chicken Breast; 1 Eggplant; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Parsley; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 Courgette; sachet Lemon Pepper Seasoning; 1 packet Risoni; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar

with Parmesan & Plant-Based Basil Pesto

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Calories

729 kcal

Protein

56.8g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Cashew
Milk
Gluten
Wheat
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens

Ratatouille - we love this Mediterranean veggie dish so much, how can we possibly improve it? We think we’ve found a way. Take all those flavour-packed roast veggies and stir them through perfectly cooked risoni in a tomato-based sauce. For added yumminess, top with a dollop of pesto and a flourish of Parmesan cheese.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

Capsicum

320 g

Chicken Breast

Eggplant

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Parsley

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

sachet

Lemon Pepper Seasoning

1 packet

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Calories729 kcal

Energy (kJ)3050 kJ

Fat19.1 g

of which saturates5.1 g

Carbohydrate79.3 g

of which sugars18 g

Dietary Fibre10.3 g

Protein56.8 g

Cholesterol0 mg

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Thinly slice capsicum. Cut courgette into bite-sized chunks. Cut brown onion into wedges. • Place veggies on a lined oven tray. Sprinkle lemon pepper spice blend over eggplant, drizzle veggies with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain risoni, then return to saucepan. TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add tomato paste and Aussie spice blend and cook, until fragrant, 1 minute. • Add the reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), and simmer until thickened, 1-2 minutes. • Add risoni, capsicum, courgette, onion, the butter and brown sugar and stir to combine. Season to taste.

• Divide ratatouille risoni between bowls. • Top with roast eggplant and dollop over plant-based basil pesto. • Sprinkle over grated Parmesan cheese. Tear over parsley. Enjoy!