Preheat oven to 425°F. Heat 1 tbsp olive oil in medium saucepan over medium heat. Add breadcrumbs and toast until golden brown, 3 to 5 minutes. Transfer breadcrumbs to medium bowl and stir in just 1 tsp herbs de Provence and a pinch of salt. Set aside and wipe saucepan clean.

Combine leeks, garlic, zucchini, bell pepper, eggplant, remaining herbs de Provence, 1 tbsp olive oil, ½ tsp salt, and a pinch of pepper on baking sheet and toss to coat. Roast vegetables for 15 minutes. Stir in crushed tomatoes and continue to roast until vegetables are tender and tomatoes are jammy, 15 to 20 minutes.

Meanwhile, in same saucepan, bring salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and return to pot, off heat.

Carefully transfer roasted ratatouille to saucepan with orzo and stir in vinegar and reserved pasta water. Divide ratatouille between serving bowls, sprinkle with breadcrumbs, and serve. Bon appétit!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.