Mediterranean pasta salad

Ingredients for 8 servings:

• 2 bell peppers, yellow and red
• 3 zucchini, small
• 1 eggplant(s)
• 3 onions, red
• 3 garlic cloves
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• Sugar
• salt and pepper
• Olive oil and balsamic vinegar bianco
• 10 cherry tomatoes
• 1 jar black olives without stones
• 250 g pasta (farfalle)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with grilled vegetables – perfect for any barbecue

Wash the zucchini and eggplant and slice them (you may want to halve the eggplant lengthwise if it’s very thick!). Wash the peppers, halve them, and remove the seeds. Place the pepper halves on a baking sheet lined with parchment paper, skin-side up. Brush with a little olive oil and bake in a preheated oven at 150°C (top/bottom heat) for about 30 minutes. Remove the baking sheet and place a damp kitchen towel over the hot peppers. After about 10 minutes, you can easily peel off the skin. Meanwhile, fry the zucchini and eggplant slices in a pan in a little olive oil and season with salt and pepper. Let them drain on a kitchen towel. Slice the onion and fry in the remaining oil. Add the garlic (I use it whole, but you can also chop it finely) at the end, but be careful: don’t overcook it, or it will become bitter! Sprinkle everything with a little sugar and let it caramelize, then deglaze with a generous splash of balsamic bianco. Finely chop the thyme and rosemary and add them, then simmer for a good 5 minutes over low heat. Place the zucchini, eggplant, peppers, and onions in a large bowl. Add the halved cherry tomatoes and the olives. Cook the pasta al dente, drain in a colander, and add to the salad. Season everything with salt, pepper, and balsamic bianco. With all the roasted vegetables, there shouldn’t be any oil left. This salad is a bit time-consuming, but it can easily be made the day before. It tastes great fresh while it’s still warm. It’s guaranteed to be a hit at any barbecue or buffet.