We've combined staples from two different European nations to bring you this delicious vegan recipe that's a perfect winter dinner idea to keep you warm. The combination of fresh seasonal vegetables and delightfully tasty sauce makes this dish the ultimate crowd pleaser, plus it's made in one pot so it's an easy recipe too!
<item-todo-done>2 aubergines<item-todo-done><item-todo-done>2 courgettes<item-todo-done><item-todo-done>200g cherry tomatoes<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp sun-dried tomato pesto<item-todo-done><item-todo-done>1 150g jar of sun-dried tomatoes - plus the oil from the jar<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>1 tbsp thick balsamic vinegar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
<item-todo-done>250g orzo<item-todo-done><item-todo-done>400ml boiling water<item-todo-done><item-todo-done>1 vegetable stock pot<item-todo-done>
<item-todo-done> basil leaves<item-todo-done><item-todo-done> pepper to taste<item-todo-done>
Preheat oven to 180℃, fan setting | Powerful blender | Large saucepan | Baking tray