Pasta with roasted vegetables (peppers, aubergine and onions)

Serves 4

2 bell peppers (different colours)
1 aubergine – estimates 200g
8 small onions or shallots
1 medium courgette – estimated 150g 
100g cherry tomatoes 
1 tablespoon olive oil (for cooking)
25 black olives – about 100g
2 garlic cloves, roughly chopped
450g dried wholemeal pasta such as penne or fusilli
Black pepper
Fresh basil leaves
Parmesan shavings
1 tablespoon extra virgin olive oil 


1. Cut the peppers in half, remove the seeds. Peel the onions and remove the root. Cut the aubergine, courgette and peppers into bite sized pieces.
2. Toss the prepared vegetables in the oil and arrange on an oven tray.
3. Roast in the oven at 180C for about 30-40 minutes
4. Add the tomatoes and garlic about 15 minutes before the end of cooking 
5. Meanwhile cook the pasta until tender but still firm to bite.
6. Drain the pasta and add the cooked vegetables, olives and extra virgin olive oil
7. Season with black pepper and torn basil leaves  
8. Serve with parmesan shavings

Per 100 g

Medium fat, medium saturates, medium sugar and high salt 

Per serving

Energy: 574 Kcals/ 2377 Kjoules   Fat: 15.3g   Saturates:  3.9g  Sugars: 12g   Salt:  2.1g