Chicken drumsticks with ratatouille risoni

This delightful family-friendly meal will effortlessly transform your evening dinner into a culinary masterpiece. Here's what you'll need:

1 generous eggplant, diced into 2.5cm pieces

2 sizable zucchinis, cut into thick slices

1 red capsicum, halved and sliced into thick pieces

A convenient olive oil cooking spray

8 petite chicken drumsticks, skin thoughtfully removed

2 cups of luscious Italian tomato pasta sauce

1/3 cup of dainty risoni pasta

1/2 cup of delicate basil leaves

Let's get cooking with these three simple steps:

Step 1:

Begin by preheating your oven to a toasty 240°C. In a large roasting pan, arrange the eggplant, zucchini, and capsicum. Give these veggies a light coating of olive oil spray, and roast them for 25 to 30 minutes or until they acquire a delightful golden hue.

Step 2:

While your veggies are roasting to perfection, grab a heavy-based saucepan and heat it up over high heat. Spritz it with a bit of cooking oil spray. Now, in batches, sear those chicken drumsticks, giving them a turn every now and then, until they take on a lovely golden appearance. Once all the chicken is back in the pan, introduce the pasta sauce. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes. Stir in the risoni and continue to cook, covered, for an additional 10 minutes or until the chicken is thoroughly cooked.

Step 3:

Now, it's time to bring everything together in a harmonious blend of flavors. Add the roasted vegetables and the delicate basil leaves to the mix. Season your creation with a pinch of salt and a dash of pepper. Your scrumptious meal is ready to be served.