Summer Veg Pasta With Feta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 large field mushrooms, wiped clean and stalks removed
• 2 medium zucchini, chunky cut
• 1 eggplant, cubed
• 1 red capsicum, quartered
• 1 small sweet potato, peeled and cubed
• 16 cherry tomatoes, halved
• 2 red onions, quartered
• 1 tablespoon thyme
• 1 sprig fresh rosemary
• 1 head garlic, in loose cloves, with the papery skin rubbed off (don't bother peeling the soft inner cloves)
• 1 bunch flat leaf parsley, chopped
• 1 teaspoon cracked pepper
• 1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• 50 g persian feta
• 500 g penne pasta

Recipe

• 1 prepare sauce: preheat moderate-hot temperature (200 degrees c) oven. in a large roasting tin, place a single layer of cubed vegetables. you want fork-sized pieces (1cm-ish cubes) - it is important that the pieces are of similar size, so that they cook at the same rate.
• 2 combine vinegar, olive oil, and pepper and toss through the vegetables until they are well coated. scatter over garlic, thyme and rosemary and roast for 20 - 30min until the vegetables are cooked through and caramelizing in the pan.
• 3 meanwhile, cook pasta as directed, in a large pan of salted water.
• 4 to serve: toss drained pasta into the vegetable pan, adding a small amount of the cooking liquid to help deglaze the pan. place in serving bowls and top with crumbled feta and parsley.