|All vegetarian goodness!|
The best type of vegetables for grilling is normally zucchini, aubergine, capsicum, squash, mushrooms or any fleshy vegetable.
2 medium sized Zucchinis(sliced lengthways)
1 large Aubergine (sliced across thinly)
1 red Capsicum (flame grilled)
250gm spiral pasta (cooked according to packet instructions)
1 bay leaf
1 can tomato paste
1 can 3 bean mix
Salt & pepper to taste
300 gm grated cheese
1 tsp Italian Herb Mix
1 large onion (diced)
2 cloves garlic (diced)
Pre heat oven to 200C.
Grill zucchini & eggplant slices with a splash of olive oil. Flame grill capsicum until skin is blistered and easily peeled off. Sliced lengthways when cool. Set aside when all vegetable have been grilled.
Meanwhile heat a pan and saute onion and garlic and add bay leaf & italian herbs. Add tomato paste and keep stirring on low heat. Add the bean mix and stir thoroughly. Add salt & pepper to taste.
Sprinkle the base of your dish with olive oil and layer the grilled vegetable slices. Add the pasta and topped with the sauce. Finish off with the grated cheese.
Cook in the preheated oven for 15 minutes and serve with garlic bread and salad.