Meet your new weeknight hero: 1 tray, 9 veggies, and 10/10 flavo

Meet your new weeknight hero: 1 tray, 9 veggies, and 10/10 flavour. Our Ratatouille Orzo Traybake is one of your favourites, with over 100 five-star reviews. Simply chop your veggies, spread them on a baking tray, and let the oven do the work. Once they’re roasted and golden, stir in orzo, a tin of chopped tomatoes, water, miso, and tahini, and pop it back in the oven. In no time, you’ll have a quick, delicious, and satisfying midweek meal.  Want to up the protein? Just toss in some chickpeas or butter beans 🌱 For the ratatouille: * 1 aubergine * 1 courgette * 200g cherry tomatoes * 1 red/yellow pepper * 1 red onion, cut into 2cm chunks * 2 cloves garlic * 1 tablespoon olive oil * pinch of sea salt & black pepper
 For the orzo: * 1 x 400g tin chopped tomatoes * 300g orzo * 1 teaspoon brown rice miso paste * 1 teaspoon tahini * 1 teaspoon fine sea salt To serve: * 200g baby leaf spinach * 1 lemon * 1 small bunch of basil * sprinkle of red chilli flakes Here’s how you make it: 1. Preheat the oven to 200°C fan / 430°F. Place all of the chopped ratatouille vegetables and garlic in a baking tray measuring 30 x 22 x 5cm / 12 x 8 x 2″. Drizzle over the olive oil, sprinkle with salt and pepper; toss to combine. 2. Place in the preheated oven and bake for 25 minutes until the vegetables are tender. 3. Remove from the oven and add the chopped tomatoes. Fill the empty chopped tomatoes tin with water and pour this into the dish. Stir in the orzo, miso, tahini and 1 teaspoon of fine salt, making sure that the miso and tahini are evenly distributed. Return everything to the oven for a further 20 minutes. 4. Remove from the oven and stir through the fresh spinach. Pour over the fresh lemon juice and top with the fresh basil and red chilli flakes (if using), before serving.

Great

% Daily Values based on a 2,000 calorie diet