Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant; cut into large |
| \N \N | ; cubes |
| 3 \N | Courgettes; thickly sliced |
| 1 small | Red onion; cut into wedges |
| 1 \N | Red pepper; cut into large |
| \N \N | ; cubes |
| 1 \N | Yellow pepper; cut into large |
| \N \N | ; cubes |
| 6 \N | Garlic cloves; unpeeled |
| 3 tablespoons | Olive oil; (3 to 4) |
| 1 teaspoon | MAGGI Garlic Stock Powder |
| 2 tablespoons | Chopped fresh rosemary or 1 tsp dried |
| \N \N | ; rosemary |
| 3 larges | Tomatoes; quartered |
| 125 grams | MAGGI Large Pene or Large Shells |
| \N \N | Freshly ground black pepper |
| 2 tablespoons | Chopped parsley |
| 2 tablespoons | White wine vinegar or balsamic vinegar |
| ½ teaspoon | MAGGI Green Herb Stock Powder |
| 1 teaspoon | Tomato paste |
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.