| 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.
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