Vegetable Pasta Salad

1. 1

   Preheat oven to 350 deg F.

2. 2

   Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.

3. 3

   Toss with olive oil.

4. 4

   Bake for abut 20 minutes.

5. 5

   Remove from oven and allow to cool.

6. 6

   Bring a large pot of water to the boil and cook the pasta until al dente.

7. 7

   Drain and rinse with cold water.

8. 8

   In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.

9. 9

   Toss until well mixed.

10. 10

    I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.