Make your marinade by combining crushed garlic cloves, salt, brown sugar, oil and chilli powder. Mix well and set aside for later.
Slice your peppers. I recommend slicing them lengthwise as this way all the pieces will be roughly the same size. Try to slice them thin.
Cover peppers well with your marinade. Use hands to rub in all the marinade well and distribute it equally across all your pepper slices.
Bake at 170°C / 338°F (fan oven) for 2 hours. Remember to set an alarm for every 20 minutes to stir your peppers very well.
In the meantime, make your vegan parmesan by blending cashews, chilli powder, onion powder, garlic powder, almond flakes, nutritional yeast, and salt. Set aside for later.
Once you've only got about 15 minutes of roasting left, cook your orzo according to instructions on your orzo packet. Drain and add the roasted peppers. Stir well.
Once your orzo is cooked, make sure to add the liquid that remained at the bottom of your oven dish. This will be packed with flavour. If, for some reason, not enough liquid is left, add a drizzle of oil.
Top off with basil. Mix very well. Serve with plenty of your DIY vegan parmesan and enjoy!