Ingredients

The following ingredients have 4 Servings
  • 280 g Pasta
  • 1 Aubergine (eggplant) (diced)
  • 2 Courgette (zucchini) (diced)
  • 1 Red bell pepper (diced)
  • 1 Yellow bell pepper (diced)
  • 1 Red onion (diced)
  • 240 g Cherry tomatoes
  • 2 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Tomato puree
  • 2 Garlic clove (crushed)
  • 0.5 tsp Dried oregano
  • 0.5 tsp Dried basil
  • 1 pinch Sea salt and black pepper
  • Fresh basil (chopped (to serve))
  • Parmesan (grated (to serve))

Instruction

  • In a small bowl, mix the olive oil, balsamic vinegar, tomato puree, garlic, oregano, basil and salt and pepper.
  • Put all of the vegetables in to a large bowl and pour over the dressing. Mix well.
  • Put the vegetables in a single layer on a baking tray and cook in a preheated over at 220°C/425°F/Gas 7 for 45 minutes, mixing half way through.
  • 12 minutes before the vegetables are cooked, put the pasta in a pan of boiling water and simmer until cooked and then drain.
  • Mix the vegetables and pasta together and serve topped with fresh basil and Parmesan (both optional).