Preheat your oven to 200°C (390°F). Chop the vine tomatoes, courgette, and bell pepper into bite-sized pieces, place on a roasting tray, drizzle with olive oil, sprinkle with salt, pepper, and dried thyme. Roast for approximately 30 minutes.

While the vegetables roast, heat a large pot over medium heat. Add vegan butter, allowing it to melt, then add diced shallot and sauté for about 4 minutes until translucent. Add minced garlic and cook for an additional 2 minutes.

Add pearl barley to the pot and toast for about 2-3 minutes. Then pour in white wine and allow it to simmer gently for 2-3 minutes until mostly evaporated.

Slowly add boiling water mixed with the stock cube, one cup at a time. Stir constantly and wait until each addition is absorbed. This should take around 15-20 minutes.

Once the pearl barley is tender, remove roasted vegetables from the oven and mix them into the risotto, mashing some tomatoes to create a richer sauce.

Taste and season with additional salt, cracked black pepper, and a sprinkle of parsley. Serve warm in bowls.