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How to make Roast vegetable baked risoni ‘risotto’

Yield = 4
Prep time: 0:15
Cook time: 1:05
Total time: 1:20

Ingredients

  • 300g eggplant, cut into 2cm pieces
  • 2 red capsicums, cut into 2cm pieces
  • 1 large zucchini, halved lengthways, thickly sliced
  • 1 red onion, cut into thin wedges
  • 2 tablespoons extra virgin olive oil
  • 525g jar Heinz Tomato and Spicy Capsicum Pasta Sauce
  • 2 cups vegetable stock
  • 1 1/2 cups dried risoni pasta
  • 1/2 cup fresh basil leaves, torn
  • Baby rocket, to serve
  • Crumbled fetta, to serve
  • Toasted pine nuts, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Place eggplant, capsicum, zucchini and onion in a 10-cup-capacity roasting pan. Drizzle with oil. Season with salt and pepper. Toss to combine. Roast for 35 minutes, tossing halfway.
  • Step 3 Add pasta sauce, stock and risoni. Stir to combine. Cover pan tightly with foil. Bake for 25 to 30 minutes, stirring every 10 minutes, until risoni is tender and almost all liquid is absorbed. Stir in basil. Serve topped with rocket, fetta and pine nuts.