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Ingrid's pasta with roasted summer vegetables

Super easy and stress free! With FoodOpera 

Serves 4-6



1 medium red onion
sliced 1 medium eggplant ends removed cut into 2.5 cm chunks
2 red capsicumeseeded and cut into 2.5 cm chunks
2 medium courgettes
cut into 2.5 cm chunks 200g olives, pitted
1/2 punnet of cherry tomatoes, halved handful of fresh basil, torn
200g feta 500g Penne pasta
4 tablespoons extra virgin olive oil 
1 lemon, juice of
1 tablespoon pesto



Preheat oven to 180C.

In a large roasting dish, place the eggplant, drizzle with olive oil and roast for 10 minutes.

Add onion, capsicum and courgette, season with salt and pepper and give the dish a shake to coat all the vegetables with oil.

Roast for a further 30 mins. Give the dish a shake half way through.

To make the dressing add olive oil, lemon juice and pesto to a jar with a lid and shake to combine.

Add pasta to a pot of salted boiling water and cook until al dente.

Drain and add half the dressing to keep the pasta from sticking.

On a serving platter, add pasta, top with roasted vegetables.

Add sliced tomatoes and olives, crumble feta. Tear basil and scatter.

Add remaining dressing evenly.

Serve hot or cold. Vegetables can also be done on the bbq hotplate.