Ingredients

The following ingredients have 4 Servings
  • 1 cup pasta
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 aubergine (eggplant)
  • 1/2 courgette (zucchini)
  • 1 cup mushrooms
  • 1 small onion
  • 1/2 cup feta cheese, cut into cubes
  • 1 tbsp fresh chopped parsley
  • 1 tbsp olive oil
  • 2 lemons
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 cloves of garlic
  • 1 tsp fried Italian herbs

Instruction

  • Boil the pasta according to the packet instructions.
  • When ready, drain the water, and leave to cool completely.
  • Peel and chop the onion into chunks, and cut the peppers, aubergine, courgette and mushrooms into big chunks too.
  • Drizzle with olive oil, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes or until tender.
  • To make the dressing, squeeze the 2 lemons, and mix their juice with the honey, minced garlic, oil, salt, pepper and herbs.
  • In a large bowl, mix the cooked pasta with the roasted vegetables, feta cheese, and drizzle over the dressing.
  • Give it a good stir, and garnish with fresh parsley.