Tuesday, February 1, 2011

Grilled vegetables & beans pasta casserole

All vegetarian goodness!

Some days I really dont feel like having any type of protein and today was one such day. So I decided to do some grilled vege, which in my opinion is the best way to prepare them. I suppose the caramelization in the grilling process brings out the beautiful flavours of each vegetable. I needed a carb to complete the meal and I chose spiral pasta to serve this purpose. Finally, a casserole would not be complete without a good full flavored sauce, which in this case I will use a basic tomato base sauce.
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
olive oil
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.