Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Toss the tomatoes, onions, garlic, bay leaves, chives, water, olive oil, and oregano in a large baking dish.
Season with salt and pepper.
Roast in the oven for 30-40 minutes, or until the tomatoes are soft and the onions are translucent.
Meanwhile, cook the orzo according to the package directions.
Drain the orzo and add it to the roasted vegetables.
Stir in the Parmesan cheese and courgette.
Season with salt and pepper to taste.
Serve with topped with toasted pine nuts and finely grated parmesan cheese
