Name: Roasted Vegetable Pasta
Ingredients: 1 md Eggplant; cut into large; ; cubes; 3 Courgettes; thickly sliced; 1 sm Red onion; cut into wedges; 1 Red pepper; cut into large; ; cubes; 1 Yellow pepper; cut into large; ; cubes; 6 Garlic cloves; unpeeled; 3 tb Olive oil; (3 to 4); 1 ts MAGGI Garlic Stock Powder; 2 tb Chopped fresh rosemary or 1 tsp dried; ; rosemary; 3 lg Tomatoes; quartered; 125 g MAGGI Large Pene or Large Shells; Freshly ground black pepper; 2 tb Chopped parsley; 2 tb White wine vinegar or balsamic vinegar; 1/2 ts MAGGI Green Herb Stock Powder; 1 ts Tomato paste

Now, how would a God like this go about loving us? Would it not be by providing us with the highest good possible? And is not God Himself the highest good? Therefore, if God really loves us, He must work to bring us into the enjoyment of who He is (there’s our happiness) and thereby win from our hearts praise for Himself (there’s His glory). He must do everything in His infinite power to lead us into praise and honor of His name. By winning for Himself our worship as the God of all glory, we experience the greatest possible satisfaction, namely, enjoying God. There’s our happiness again. And God is most glorified by our enjoyment of Him. Or, to put it in words we already heard, God is most glorified in us when we are most satisfied in Him.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs	Sami	Jude3	4	servings

INGREDIENTS

1	md	Eggplant; cut into large
		; cubes
3		Courgettes; thickly sliced
1	sm	Red onion; cut into wedges
1		Red pepper; cut into large
		; cubes
1		Yellow pepper; cut into large
		; cubes
6		Garlic cloves; unpeeled
3	tb	Olive oil; (3 to 4)
1	ts	MAGGI Garlic Stock Powder
2	tb	Chopped fresh rosemary or 1 tsp dried
		; rosemary
3	lg	Tomatoes; quartered
125	g	MAGGI Large Pene or Large Shells
		Freshly ground black pepper
2	tb	Chopped parsley
2	tb	White wine vinegar or balsamic vinegar
1/2	ts	MAGGI Green Herb Stock Powder
1	ts	Tomato paste

INSTRUCTIONS

DRESSING
Place the eggplant, courgettes, onion and peppers in a roasting pan with
the garlic cloves.
Add the olive oil, stock powder and rosemary. Stir well.
Roast in a preheated oven, 200 C for 30 minutes. Stir the vegetables twice
during cooking.
Add the tomatoes and cook for a further 15-20 minutes or until the
vegetables are tender and well browned.
While the vegetables are roasting, add the pasta to a large quantity of
boiling salted water and cook for approximately 11 minutes or until just
tender.
Prepare the dressing: Combine the ingredients in a bowl and whisk until
well blended. Alternatively, shake together in a covered jar.
Drain the pasta and combine with the vegetables. Season with black pepper.
Add the parsley and dressing to the mixture. Toss well and serve hot or at
room temperature.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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