Roast Vegetable Pasta

1. 1

   Preheat oven to 200 Celcius.

2. 2

   Chop zucchini, eggplant, and pepper into bite-sized chunks. Combine vegetables in a large bowl and drizzle a little good olive oil over. Season with salt and pepper. Place vegetables on a baking sheet or roasting pan in a single layer and roast for approximately 30min, or until edges of vegies start to brown.

3. 3

   While the vegies are roasting prepare the pasta.

4. 4

   Drain the pasta and stir through roasted vegetables and approximately 1/3 cup of basil pesto, or to taste.

5. 5

   This also makes a nice pasta salad when cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.