Roasted Ratatouille Pasta

4 standard portions

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Ingredients

• 280 g Pasta
• 1 Aubergine (eggplant) (diced)
• 2 Courgette (zucchini) (diced)
• 1 Red bell pepper (diced)
• 1 Yellow bell pepper (diced)
• 1 Red onion (diced)
• 240 g Cherry tomatoes
• 2 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 1 tbsp Tomato puree
• 2 Garlic clove (crushed)
• 0.5 tsp Dried oregano
• 0.5 tsp Dried basil
• 1 pinch Fine sea salt and ground black pepper
• Fresh basil (chopped (to serve))
• Parmesan (grated (to serve))

Method

1. Preheat your over to 220°C/425°F/Gas 7 .
2. In a small bowl, mix 2 tbsp Olive oil, 2 tbsp Balsamic vinegar, 1 tbsp Tomato puree, 2 Garlic clove, 0.5 tsp Dried oregano, 0.5 tsp Dried basil and 1 pinch Sea salt and black pepper.
3. Put 1 Aubergine (eggplant), 2 Courgette (zucchini), 1 Red bell pepper, 1 Yellow bell pepper, 1 Red onion and 240 g Cherry tomatoes into a large bowl and pour over the dressing. Mix well.
4. Put the vegetables in a single layer on a baking tray and cook for 45 minutes, mixing half way through.
5. 12 minutes before the vegetables are cooked, put 280 g Pasta in a pan of boiling water and simmer until cooked and then drain.
6. Mix the vegetables and pasta together and serve topped with Fresh basil and Parmesan (both optional).