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Ingredients
- 2-3 small zucchini
- 1 small eggplant
- 1 large red capsicum (pepper)
- basil pesto
- 1 x 500g package of pasta of choice
Method
- Preheat oven to 200 Celcius.
- 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.
- While the vegies are roasting prepare the pasta.
- Drain the pasta and stir through roasted vegetables and approximately 1/3 cup of basil pesto, or to taste.
- This also makes a nice pasta salad when cold.
