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Charmaine’s roasted vegetables with penne pasta
Ingredients
- 1 eggplant
- 1 large onion
- 4 small tomatoes, skinned
- 3 peppers, different colours
- Patty pans
- Baby marrows
- Carrots, quartered lengthways
- Broccoli
- Cauliflower
- Mushrooms
- Olives, pitted
- Garlic
- Salt and pepper
- Olive oil
- 1 packet penne pasta
- Cheddar cheese, grated (to taste), mozzarella cheese, grated (to taste)
- Breadcrumbs
- 1 large packet cheese and onion chips, crushed
Preparation
Step 1: Preheat oven to 180 °C.
Step 2: Cover the base of a large oven dish with oil and put all the vegetables in the dish.
Step 3: Drizzle with olive oil.
Step 4: Roast in oven for about an hour.
Step 5: Boil penne pasta until just cooked.
Step 6: Mix vegetables and penne together.
Step 7: Layer half of the vegetable mixture in a glass dish; sprinkle mixture of cheddar and mozzarella cheese on top.
Step 8: Layer other half of vegetable mixture; sprinkle mixture of cheddar and mozzarella cheese, breadcrumbs and crushed cheese and onion chips as well as a little bit of olive oil.
Step 9: Bake for a further 15 minutes. Serve hot.
