Roasted Vegetable BBQ Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

300g of Farfalle pasta 1 large and thick pepper (colour of your chosing) 1 large tomato 1 medium aubergine 1 jar of Sacla' Olive and Tomato Stir Through a large bunch of fresh basil leaves, roughly torn

Instructions

Preheat the oven at 200°C. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Meanwhile clean the vegetables. Cut the top of the pepper and / or aubergine and hollow out the flesh and the seeds leaving a thick hedge all around. Parboil the aubergine for 5 minutes then drain it and put it with the other vegetables in an oven-proof pan. Cook the pepper and the tomato for about 7-10 minutes. Cook the aubergine for 12-15 minutes. Once cooked, let them cool. Drain the pasta well and refresh under cold running water. Transfer to a large bowl and stir through the whole jar of Sacla' Olive and Tomato Stir Through sauce and the basil leaves. Season well with plenty of ground black pepper. Stuff the vegetables and pasta combo into the capsicum to serve.