INGREDIENTS
300g zucchini, cut into chunks
2 large brinjals, cut into chunks
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 red onion, cut into thin petals
300 g x cherry tomatoes, halved
250 g x brown mushrooms, cut into chunks
5 garlic cloves, finely diced
¼ cup Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
salt and freshly ground black pepper to taste
1 cup basil pesto
500g farfalle pasta
150g bocconcini cheese or fresh mozzarella
handful of basil leaves
Method
Combine the vegetables in a large roasting dish before seasoning with salt and freshly ground black pepper.
Drizzle the olive oil over the vegetables and toss through before placing in the oven and roasting for 35-40minutes in an oven that has been preheated to 1800C.
While the vegetables are cooking, prepare the pasta by boiling it in salted water until al dente, about 8 minutes.
Drain the water and immediately toss the hot pasta with the veggies and an extra drizzling of olive oil along with the pesto.
Add the bocconcini cheese and basil leaves and add extra freshly ground black pepper before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE
