About this recipe:Make a simple pasta meal into a taste sensation in record time. Quickly grill some colourful Mediterranean vegetables and add tangy feta cheese and toasted nuts. Accompany with a leafy salad. Delicious!
1 large or 2 medium courgettes, sliced into rings
1 aubergine, sliced into rings
1 red pepper, cut into wide strips
1 yellow pepper, cut into wide strips
1 red onion, cut into thin wedges
5 tbsp olive oil
2 garlic cloves, crushed
50g pine nuts or walnuts
4 tbsp pesto
200g feta cheese, roughly cubed
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Method Prep:10min › Cook:30min › Ready in:40min
Grill the vegetables: Preheat the grill to medium-high. Put the vegetables in a large bowl and drizzle with the oil. Add the garlic and season with pepper. Mix together well, then spread the vegetables out in the grill pan. Grill for 20-25 minutes or until softened and lightly charred, turning from time to time and removing any vegetables that are cooked before the rest.
Toast the nuts: While the vegetables are grilling, put the nuts in a dry pan and toast over a medium heat, tossing regularly, for 2-3 minutes or until golden brown. Tip on to a plate and set aside.
Cook the pasta: Towards the end of grilling, cook the pasta in a pan of salted boiling water for 8 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain thoroughly and return to the pan.
Mix everything together: Add the vegetables and pesto to the pasta. Add the feta cheese and the nuts. Gently toss everything together and serve immediately.
Vegetable hash: Preheat the grill to high. Cut 2 courgettes into cubes, 2 red peppers into chunky pieces and 1 red onion into wedges. Put into the grill pan. Add 225g closed-cup mushrooms, quartered. Drizzle 3 tbsp extra virgin olive oil over the vegetables. Season and add 1 tbsp rosemary leaves. Toss to mix then spread out evenly. Grill for 10 minutes, turning the vegetables occasionally. Add 1 can artichoke hearts, drained and quartered, 3 cooked and cubed potatoes (optional) and 250g mozzarella or halloumi cheese, cubed. Toss with the vegetables and grill for 10 minutes or until golden. Serve on a bed of rice or bulghur wheat.