Roasted Vegetables And Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium eggplant, cut into large cubes
• 3 courgettes, thickly sliced
• 1 small red onion, cut into wedges
• 1 red pepper, cut into large cubes
• 1 yellow pepper, cut into large cubes
• 6 garlic cloves, unpeeled
• 3 tablespoons olive oil
• 1 teaspoon maggi garlic instant bouillon granules
• 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
• 3 larges tomatoes, quartered
• 125 g large shell pasta
• fresh ground black pepper
• 2 tablespoons chopped parsley (as a garnish)
• 2 tablespoons white vinegar or 2 tablespoons balsamic vinegar
• 1/2 teaspoon maggi green herb stock powder
• 1 teaspoon tomato paste

Recipe

• 1 place the eggplant, courgettes, onion and peppers in a roasting pan with the garlic cloves. (i added pumpkin and sweet potato).
• 2 add the olive oil, stock powder and rosemary. stir well.
• 3 roast in a preheated oven, 200 c for 30 minutes.
• 4 stir the vegetables twice during cooking. add the tomatoes and cook for a further 15-20 minutes or until the vegetables are tender and well browned.
• 5 while the vegetables are roasting, add the pasta to a large quantity of boiling salted water and cook for approximately 11 minutes or until just tender.
• 6 prepare the dressing: combine the ingredients in a bowl and whisk until well blended. alternatively, shake together in a covered jar.
• 7 drain the pasta and combine with the vegetables. season with black pepper. add the parsley and dressing to the mixture.
• 8 toss well and serve hot or at room temperature.