About this recipe:This salad is wonderful served warm or at room temperature.
1 red pepper, cut into 1/2 inch pieces
1 yellow pepper, chopped
1 medium aubergine, cubed
3 small courgettes, cut in .5cm slices
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
45g sun-dried tomatoes, soaked in 125ml boiling water
10g torn rocket
20g chopped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
100g crumbled feta cheese
350g farfalle pasta
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 230 C / Gas 8. Line a baking tray with foil, and lightly oil.
In a medium bowl toss the red pepper, yellow pepper, aubergine and courgette with 2 tablespoons of the olive oil, salt and pepper. Arrange on the prepared tray.
Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, rocket and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.