Warm pasta salad with oven-baked vegetables

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 zucchini
• 2 red bell peppers
• 1 vegetable onion(s)
• 6 tbsp extra virgin olive oil
• 2 thick garlic cloves
• 1 sprig(s) rosemary
• 2 stalks of thyme
• 2 sprigs of oregano
• 300g fusilli
• 4 tbsp oil (lemon oil)
• 3 tbsp balsamic vinegar, light
• 1 pinch(s) of sugar
• Salt and pepper, freshly ground
• some vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Clean and wash the eggplant and zucchini, and cut into 2 x 2 cm cubes. Wash the bell peppers, peel off the skin with a vegetable peeler, and also dice the flesh. Peel the onion and slice into rings. Season the vegetables with salt and pepper and toss with the extra virgin olive oil. Place on a baking sheet. Press the peeled garlic cloves down with the back of a knife. Wash the herbs and shake dry. Add the garlic and herbs to the vegetables and cook everything in the preheated oven for 30-35 minutes. The baked vegetables can have some color. Cook the fusilli al dente in boiling salted water according to the package instructions. Meanwhile, mix the lemon oil with the balsamic vinegar and sugar and season with salt and pepper. If the dressing is too strong, add a little vegetable stock. Drain the pasta and, while still warm, toss it in a bowl with the baked vegetables and the dressing. Serve immediately, perhaps with fresh ciabatta bread. The salad tastes good warm or cold.