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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is a godsend and is a favourite in this house. Salads are not usually our thing despite living in the tropics. This recipe is great as these are the vegetables that are most frequently in season here. It doesn't take long to make and if you use coloured pasta and interesting shapes you have a great recipe for pot luck dinners and BBQs that always disappears quickly. The eggplant we use are the Lebanese eggplant which don't need the salting routine. Ingredients:
1 zucchini, cubed |
1 eggplant, cubed |
1 red onion, chopped |
1 green capsicum, chopped |
1 clove garlic, minced |
2 tablespoons extra virgin olive oil |
12 ounces fusilli or 12 ounces similar large pasta, shape |
2 tomatoes, chopped |
100 g feta cheese, diced |
1 cup italian salad dressing |
Directions:
1. Preheat oven to 350 deg F.
2. Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
3. Toss with olive oil.
4. Bake for abut 20 minutes.
5. Remove from oven and allow to cool.
6. Bring a large pot of water to the boil and cook the pasta until al dente.
7. Drain and rinse with cold water.
8. In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
9. Toss until well mixed.
10. I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.
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