Roasted Vegetables and Pasta

I was looking for a simple but flavoursome pasta dish with roast vegetables. I got this off the Masterfoods website. I added a can of drained chickpeas for some protein and also chopped sweet potato and pumpkin. Everyone loved it.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  medium eggplant, cut into large cubes
• 3  courgettes, thickly sliced
• 1  small red onion, cut into wedges
• 1  red pepper, cut into large cubes
• 1  yellow pepper, cut into large cubes
• 6  garlic cloves, unpeeled
• 3  tablespoons olive oil
• 1  teaspoon  maggi garlic instant bouillon granules
• 2  tablespoons  chopped fresh rosemary or 1  teaspoon dried rosemary
• 3  larges tomatoes, quartered
• 125  g  large shell pasta
•  fresh ground black pepper
• 2  tablespoons  chopped parsley (as a garnish)

• Dressing

• 2  tablespoons white wine vinegar or 2  tablespoons  balsamic vinegar
• 1⁄2 teaspoon  maggi  green herb stock powder
• 1  teaspoon tomato paste

Directions

1. Place the eggplant, courgettes, onion and peppers in a roasting pan with the garlic cloves. (I added pumpkin and sweet potato).
2. Add the olive oil, stock powder and rosemary. Stir well.
3. Roast in a preheated oven, 200 C for 30 minutes.
4. Stir the vegetables twice during cooking. Add the tomatoes and cook for a further 15-20 minutes or until the vegetables are tender and well browned.
5. While the vegetables are roasting, add the pasta to a large quantity of boiling salted water and cook for approximately 11 minutes or until just tender.
6. Prepare the dressing: Combine the ingredients in a bowl and whisk until well blended. Alternatively, shake together in a covered jar.
7. Drain the pasta and combine with the vegetables. Season with black pepper. Add the parsley and dressing to the mixture.
8. Toss well and serve hot or at room temperature.