| Ingredients
serves 4
2 ramiro red peppers, seeded & cut into chunks
1 yellow ramiro (or ordinary) pepper, seeded & cut into chunks
1 large courgette, trimmed, quartered lengthways & then sliced
1 aubergine, trimmed & cut into 2cm dice
1/2 tsp chilli flakes
3-4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp black olives
handful rocket or mizuna leaves
salt, pepper
500g pack of dried pasta
|
 |
Method
1Preheat the oven to 220°C
Toss the prepared vegetables in olive oil and season with salt, pepper and chilli flakes. Spread evenly across a roasting tray and roast for 20-30 minutes, turning once, until the vegetables are colouring at the edges. Remove from the oven and toss with black olives and balsamic vinegar - check seasoning and adjust if necessary.
2 While the vegetables are roasting, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Drain and toss with black pepper and a dash of olive oil.
3 Divide pasta between warmed pasta bowls. Immediately before serving, toss rocket leaves in amongst the roasted vegetables and divide between the bowls also.
|
