Mediterranean pasta salad with oven-baked vegetables

Ingredients for 10 servings:

• 1 large zucchini
• 1 small eggplant(s)
• 2 bell peppers, red and yellow
• 400 g mushrooms, brown
• 1 sprig of rosemary
• 400 g pasta, small, e.g. B. Pennette
• 400 g cherry tomatoes or plum tomatoes
• 200 g sheep’s cheese
• e.g. arugula
• e.g. basil
• olive oil
• Balsamic vinegar
• salt and pepper
• Spice(s) and herbs as desired

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

for a medium-sized barbecue; vegetarian

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Dice the zucchini, eggplant, bell peppers, and cleaned mushrooms and place them in a baking dish. Finely chop the rosemary sprigs and toss them with the vegetables along with salt, pepper, and olive oil. Cover with aluminum foil and cook in the oven for 30 minutes. In the meantime, cook the pasta al dente, halve the tomatoes, and dice the feta cheese. Add plenty of roughly chopped arugula and basil, if desired, then toss with the vegetables (including the liquid), let it simmer for a while, and season to taste. You can, of course, add or replace any ingredients you like (e.g., with olives, lamb’s lettuce, etc.). I like the special feature of the oven-baked vegetables here—everything else is a matter of taste. Makes a large bowl of pasta salad.