Roasted Mediterranean Veg and Pasta

While strolling through the hills near Bologna, Italy, I came across an old Italian grandmother. She invited me into her house for a meal and afterwards gave me her recipe for Roasted Med Veg and Pasta.

worsfoldjg @cook_11868239

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Ingredients

1 hour

4 servings

2bell peppers
2courgettes
2aubergines
250 gmushrooms
2garlic cloves still in skin
1 blockfeta
1 jarpesto
500 gfresh egg pasta
Handfulfresh basil (optional garnish)
100 gramspotato
100 mlstock
1 pintstock

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Steps

1 hour

1

Oil a roasting pan and place into an oven set to 200 degrees Celsius.
2

Chop all the veg into random-sized pieces.
3

Place the veg into the roasting pan, season with plenty of salt, pepper, and add the garlic cloves.
4

Place roasting pan back into the oven for between 30-45 minutes.
5

About 15 mins into the cooking of the veg, put a saucepan on high heat with enough water to cook the pasta. Add plenty of salt and some olive oil.
6

When the veg is done, bring the roasting tin out of the oven and set aside.
7

After taking the veg out of the oven, put the pasta into the saucepan (ensuring the water is boiling). Cook for as long as pasta cooking instructions state.
8

When the pasta is done, drain and add pasta to the roasting tin.
9

Mix in the pesto, and serve with optional fresh basil.