This simple recipe combines roasted Mediterannean vegetables with cooked pasta, extra-virgin olive oil and red wine vinegar. It's super healthy but it is also packed with flavour, and it can be served hot or packed into a lunchbox cold.
- 1 aubergine
- 1 courgette
- 1 red pepper
- 1 red onion
- 150g cherry tomatoes
- 2 garlic cloves
- 1 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. extra-virgin olive oil
- 150g fusilli pasta
- Small handful freshly picked basil leaves
- Salt and pepper
Chop the aubergine into chunks after removing the tips. Trim the courgette and slice. Slice the pepper in half and remove the seeds and pith. Slice into strips. Peel the onion and trim. Chop into chunks. Chop the garlic cloves. Place aubergine, courgette, red pepper, onion and garlic into a roasting tin. Drizzle with olive oil and 1 tbsp. red wine vinegar. Toss to combine and sprinkle with salt and pepper. Place into a 180C oven and cook for 15 minutes. Add tomatoes and cook for another 5-10 minutes until soft and tender.
Place pasta into a pan of boiling salted water and cook according to packet instructions. Drain, reserving a little of the water and add to the pan with the veggies, along with some of the pasta water. Toss to combine. Add the rest of the vinegar and extra-virgin olive oil and toss, season to taste and add the basil leaves. Serve hot or cold.