Ingredients
- 1 red pepper
- 1 yellow pepper
- 2 red onions
- 1 aubergine
- 2 courgette
- 250g cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 cloves garlic, sliced
- 3 tbsp oregano or basil
- 300g pasta (I used linguine)
1 Preheat the oven to 200C.
2 Cut the peppers and aubergine into large bite-size pieces. Cut the red onions into wedges, keeping the stem intact. Slice the courgette in half lengthways then into thick slices.
3 Place all of the vegetables, except the garlic, on a large tray. Drizzle with olive oil and vinegar. Season with a little salt and mix to combine and coat everything.
4 Roast for 25 minutes then add the sliced garlic. Return to the oven for another five minutes.
5 Cook your pasta in boiling salted water according to the pack instructions. Drain once al dente.
6 Fold the vegetables and half the herbs through the pasta and serve scattered with the remaining oregano.
