Pasta salad with grilled vegetables

Ingredients

• 400 g rigatoni pasta
• 1 zucchini
• 1 eggplant
• 1 bunch of asparagus
• 250 g cherry tomatoes, cut into pieces
• 2 garlic cloves, minced
• 60 ml olive oil
• Salt and pepper to taste
• 15 g chopped fresh basil
• 1 lemon, juiced

Instructions

1. Preheat the oven to 200°C.
2. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
3. Cut zucchini and eggplant into 1cm slices. Cut off the tough ends of asparagus.
4. In a large bowl, combine zucchini, eggplant, asparagus, garlic, olive oil, salt, and pepper. Mix well.
5. Transfer the vegetables to a roasting pan and roast for about 20-25 minutes or until tender and slightly charred.
6. Once done, remove them from the oven and let them cool slightly.
7. Cut the roasted vegetables into bite-sized pieces and add them to the bowl with the pasta.
8. Add chopped basil, cherry tomatoes and lemon juice to the bowl and mix everything together.
9. Serve the pasta salad warm or cold.

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