I absolutely love roasted cherry tomatoes and this Roasted Tomato and Aubergine Orzo has them in abundance. The rich tomatoes with the aubergine and roasted garlic is an amazing combination. Best of all this can be made in 30 minutes making it an easy work night meal.

INGREDIENTS

1 Cup Orzo

1 Vegetable Stock Cube

1 Brown Onion

1 Aubergine

250g Cherry Tomatoes

1/2 Bulb Garlic

1 Tablespoon Italian Herbs

A Pinch of Salt

Olive Oil

METHOD

Preheat your oven to 200°C.

Dice the onion and Aubergine into 1cm cubes.

Slice the cherry tomatoes and garlic cloves in half.

Add all the vegetables into an baking pan.

Cover them with the Italian herbs, a pinch of salt and some olive oil.

Put in the oven for approximately 20 minutes.

While the vegetables are cooking, bring a pan of salted water to the boil.

Add the orzo and a Vegetable stock cube to the pan.

Leave to simmer until the orzo is al dente.

Drain the orzo and take the vegetables out of the oven.

Toss the orzo into the vegetable pan and mix everything together.

Serve hot.

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