| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sainsbury2 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Aubergine, sliced |
|
|
Salt and freshly ground |
|
|
black pepper |
| 3 |
T |
Olive oil |
| 1 |
T |
Freshly chopped basil |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Red pepper, deseeded and cut |
|
|
into 8 |
| 1 |
|
Yellow pepper, deseeded and |
|
|
cut |
|
|
into 8 |
| 1 |
|
Courgette, sliced |
| 1 |
|
Onion, cut into wedges |
| 2 |
|
Tomatoes, skinned and cut |
|
|
into wedges |
| 250 |
g |
Dried linguine, 8oz |
| 250 |
g |
Smoked back bacon, grilled |
|
|
until crisp |
|
|
8oz |
| 15 |
g |
Parmesan cheese, freshly |
|
|
grated or |
|
|
shaved 1/2 oz |
INSTRUCTIONS
Sprinkle the slices of aubergine with salt, cover and leave for 30
minutes. Preheat the oven to 220 øC, 425 øF, Gas Mark 7. In a large
bowl mix together the olive oil, freshly chopped basil, garlic and
seasoning. Rinse and pat dry the aubergine slices and place in the
bowl with the remaining vegetables. Toss in the olive oil mixture
until well coated. Spread the vegetables onto a large baking tray and
place in the preheated oven for 30-40 minutes or until the vegetables
are tender and browned, turning occasionally. Cook the linguine
following instructions on the pack, draining when cooked. Cut each
rasher of bacon into 4 pieces and add to the linguine with the roasted
vegetables. Toss to mix and serve topping with the parmesan. Converted
by MC_Buster. NOTES : A meal with Mediterranean style, linguine
combined with flavourful roasted vegetables and tasty bacon.
Converted by MM_Buster v2.0l.
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