Roasted Vegetables Veg
HT MC 75mins
4 Hot Vegetarian Pasta Vegetables
Herbs Main course Eggless
Aubergine, (eggplant) sliced
and Black Pepper
tbsp Olive Oil
tbsp Fresh Basil, chopped
Garlic Clove, crushed
Yellow Capsicum (Sweet Pepper)
Courgette, (zucchini) sliced
Onion, cut into wedges
Large Tomatoes, cut into wedges
Fresh Parmesan Cheese, grated
Sprinkle the slices of aubergine with salt, cover and leave for 30 minutes.
Preheat the oven to 220 C, 425 F, Gas mark 7.
Meanwhile, in a large bowl mix together the olive oil, freshly chopped basil,
garlic and seasoning. Deseed the Capsicums and cut into 8 pieces.
Rinse and dry the aubergine slices. Place in the bowl together with the
remaining vegetables. Toss in the olive oil
mixture until well coated. Spread the vegetables onto a large baking tray and
roast in the oven for 30-40 minutes or until the vegetables are tender and
browned, turning occasionally.
Meanwhile, bring a large pan of heavily salted water to the boil, add the
linguine and cook for 10-12 minutes. Drain
Add the roasted vegetables to the linguine and mix well. Sprinkle over the
parmesan and serve immediately.
Pasta, Grains, Pulses, Rice Recipes | Vegetarian Recipes |
in Season |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.