for 4 person

Vegetables

1	aubergine, cut into approx. 1 cm cubes
1	courgette, cut into approx. 1 cm cubes
2	yellow peppers, cut into approx. 1 cm cubes
500 g	cherry tomatoes
1	red onion, cut into thin slices
2	garlic cloves, squeezed
2 tbsp	olive oil
¼ bunch	thyme, leaves torn off
1 tsp	salt
a little	pepper

Dressing

3 tbsp	balsamic vinegar
2 tbsp	lemon juice
4 tbsp	olive oil
½ bunch	basil, roughly chopped
¼ tsp	salt
a little	pepper

Salad

200 g	pasta (e.g. risoni)
	salted water, boiling

How it's done

Vegetables

Mix the vegetables with the oil and thyme, season, transfer to a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the centre of an oven preheated to 220°C. Remove the vegetables, allow to cool slightly, remove the garlic.

Dressing

Combine the balsamic, lemon juice, oil and basil in a bowl, season.

Salad

Cook the pasta in boiling salted water until al dente, drain and rinse in cold water. Add the pasta and vegetables to the dressing, mix.

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