Mediterranean Roasted Vegetable Pasta
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This is a delicious way to use up veggies, it is so flexible you can use any veggies you like! I used courgette, aubergine, red peppers and cherry tomatoes. I love to roast vegetables they are easy to do and it gives wonderful caramelized flavour to the sauce. I always roast the vegetables in stages: the aubergine and onion go first, then the peppers and lastly the courgette.
Ingredients
350g pasta I used mezzi rigatoni
2 aubergine, diced 2 cm pieces
3 courgettes, diced 3 cm pieces
2 red onion, diced 3 cm pieces
600g fresh cherry tomatoes
4 garlic cloves, sliced
A few sprigs of fresh thyme
Olive oil I used
Instructions
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