Roast Eggplant Ratatouille Risoni
with Parmesan & Basil Pesto
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Capsicum
1
Eggplant
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 sachet
Seasoning Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
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 (see ingredients). Cut courgette into bite-sized chunks. Cut onion into wedges.
• Place veggies on a lined oven tray. Sprinkle seasoning 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, heat a drizzle of olive oil in a
large frying pan, over medium-high heat.
• Add tomato paste and classic roast seasoning and cook, until fragrant,
1 minute. Add the reserved pasta water 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 with basil pesto.
• Sprinkle over grated Parmesan cheese. Enjoy!
