Conchiglie with roasted vegetables

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 small eggplant(s)
• 2 zucchinis
• 5 tbsp olive oil
• 1 tbsp oregano, dried
• 1 tbsp parsley, dried
• 250 g cherry tomatoes, small or small plum tomatoes
• 3 cloves garlic
• 400 g pasta, dried conchiglie
• Salt and pepper, freshly ground
• Parmesan or Pecorino

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Conchiglie con verdure Arrostite

Preheat the oven to 190°C. Cut the bell peppers into approximately 1 cm cubes. Roughly dice the eggplant and zucchini. Wash the vegetables, drain well, and place them in a deep baking tray. Drizzle with 3 tablespoons of olive oil, sprinkle with the herbs, season with salt and pepper, mix well, and roast for 30 minutes, turning two or three times. Then halve the tomatoes and roughly chop the garlic and add to the vegetables. Roast for another 20-30 minutes, turning occasionally. In the meantime, cook the pasta until al dente. Transfer the pasta to a large bowl, add the roasted vegetables, and the remaining olive oil, and mix in. Serve hot and garnish with freshly grated Parmesan or coarsely grated Pecorino (use a peeler), if desired. This dish is also delicious served cold as a salad. Simply cover leftovers and refrigerate them and serve cold the next day.