Ingredients Jump to Instructions ↓

  1. Risoni pasta for 2 people

  2. 1 large green pepper, quartered

  3. 1 Spanish onion, quartered

  4. 1 large zucchini, cut into 1 inch rounds

  5. 1/2 garlic bulb, wrapped in foil

  6. 1/2 large eggplant, cut into 5x5cm pieces

  7. 1 x 400ml can of whole tomatoes, roughly chopped

  8. 1/2 white onion, finely chopped

  9. 1 clove of garlic, finely chopped

  10. 4 sweet basil leaves, roughly chopped

  11. 1 tsp of sea salt

  12. 1 tsp of chili flakes

  13. Freshly grated Parmigiano-Reggiano

  14. 4 Tbsp of olive oil

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 350F.

  2. Place the green pepper, Spanish onion, zucchini, foil-wrapped garlic and eggplant in a large baking tray. Drizzle with 2 Tbsp of olive oil and then roast for 20 minutes.

  3. Heat the remaining oil in a large heavy-based saucepan over a medium heat. Fry the white onion until it's translucent for about 5 minutes. Add the garlic, chili flakes and salt and fry for 1 minute.

  4. Add the roughly chopped canned tomatoes and stir well. Simmer for 10 minutes and reduce the heat to low.

  5. Bring some water to boil in a pot - this is for the risoni. Cook risoni according to packet instruction.

  6. Check You may need to remove the zucchini at this stage as they cook the fastest.

  7. Drain rissoni and place in a large mixing bowl. Ladle some of the marinara sauce on top. Add the roasted vegetables and a generous handful of freshly grated Parmigiano-Reggiano.

  8. Add the roughly chopped basil and toss to combine. Serve immediately.


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