Penne with balsamic roast vegetables
|1||Eggplant, medium, cut into 2cm dice|
|2||Red capsicums, cut into chunks with seeds removed|
|1 bunch||Asparagus, trimmed and halved|
|1 to drizzle||Olive oil|
|300 g||Penne pasta|
|1||Salt & freshly ground pepper, to season|
- Heat oven to 200degC. Place eggplant, peppers, asparagus and capers in a roasting pan. Drizzle vegetables with olive oil, sprinkle with salt and pepper and toss well. Roast for 10 to 15 minutes or until golden brown, turning once during cooking. Remove to cool.
- At the same time, cook the pasta in boiling water until just tender to the bite. Drain and set aside to cool, then combine with prepared vegetables.
- Whisk dressing ingredients together and season well with salt and pepper. Pour dressing over salad and toss to coat evenly.