Conchiglie with Roasted Vegetables

Summary

Prep Time	40 mins
Cook Time	1 hr
Total Time	1 hr 40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 190 ° C.
Cut the peppers into 1 cm cubes. Roughly dice the eggplant and zucchini. Wash the vegetables, drain them and transfer them to a deep baking sheet. Drizzle with 3 tablespoons of olive oil, pour the herbs over them, season with salt and pepper, mix well and roast for 30 minutes, turning two or three times.
Then cut the tomatoes in half and roughly chop the garlic and add to the vegetables. Roast for another 20-30 minutes. Turn it every now and then.
In the meantime, cook the pasta al dente. Pour pasta into a large bowl, add the roasted vegetables and the rest of the olive oil and mix in. Serve hot and serve with freshly grated Parmesan or Pecorino, roughly carved (peeler).
This dish also tastes great when served cold as a salad. Simply cover leftovers in the fridge and serve cold the next day.

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