Veggie Pasta Salad

🧂 Ingredients

• 2 Zucchinis
• 2 Red Bell Peppers (Red Capsicums)
• 2 Onions
• 6 Tomatoes
• 6 Mushrooms
• 1 bulbs Garlic
• 2 Tbsp Olive Oil
• 1 Tbsp Dried Herbs
• 2 tsp Salt
• 1/2 tsp Pepper (ground)
• 4 Tbsp Balsamic Vinegar
• 2 Tbsp Olive Oil
• 7 oz Penne Pasta (7 oz=200g)
• 8 cups Water
• 4 tsp Salt

Instructions

• 1 Pre-heat oven to 360 F / 180 F
• 2 Line a roasting pan or a baking sheet with baking paper. See Note #2
• 3 Cut vegetables into slices. (See photos for the cutting suggestions)
• 4 Separate garlic cloves and keep the skin on.
• 5 Place all prepped vegetables on the roasting tray.
• 6 Add olive oil, salt, pepper, and herbs, and stir well.
• 7 Spread veggies evenly on the roasting tray.
• 8 While the veggies are roasting, cook the pasta (see instructions below)
• 9 Roast in the oven for about 20 minutes. Remove tray from the oven, and turn the
  veggies once. See Note #3
• 10 Roast for another 10 minutes until the veggies look roasted and shrunk. Squeeze
  garlic flesh out of the skin.
• 11 Place water on heat and add salt.
• 12 When it starts boiling, add the penne pasta and give it a gentle stir, so they
  do not clump together.
• 13 Once you add pasta, the water will stop simmering.
• 14 Once the water starts boiling again, set a timer for 8 minutes. See note #4
• 15 Drain pasta and add to a large serving bowl.
• 16 Add all the roast veggies to the pasta along with all the juices.
• 17 Adjust seasoning if required
• 18 Add some olive oil, and balsamic vinegar, toss well, and serve.
• 19 Sprinkle parmesan cheese and top with creamy cheeses like ricotta, mascarapone,
  etc

Nutrition Info