Recipe Roast vegetable baked risoni ‘risotto’ : Delicious Food and Suitable for Eating with Family

Recipe Roast vegetable baked risoni ‘risotto’ : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Roast vegetable baked risoni ‘risotto’ have been designed to be as simple and easy as possible to put into practice with family. With 15m prep, 4 serving, level. Alergi: .

Two simple steps and you will have this delicious weeknight dinner on the table ready to eat.

Ingredients:



12 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 tbsp 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









  • Select all ingredients









Serving Suggestions:



3 Method Steps








  • 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.



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