Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 2 red pepper (s)
• 1 vegetable onion (s)
• 6 tablespoon olive oil, virgin, extra
• 2 large cloves garlic
• 1 sprig rosemary
• 2 stalks thyme
• 2 stalks oregano
• 300 g fusilli
• 4 tablespoon oil (lemon oil)
• 3 tablespoon balsamic vinegar, light
• 1 pinch (s) sugar
• Salt and pepper, freshly ground
• some vegetable broth

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Instructions

1. Preheat the oven to 200 degrees.
2. Clean and wash the aubergine and zucchini and cut into 2 x 2 cm cubes. Wash the peppers, peel the skin with the peeler and cut the pulp into cubes. Peel the onion and cut into rings. Salt and pepper the vegetables and mix with the virgin olive oil. Put on a baking sheet. Press the peeled garlic cloves with the back of the knife. Wash the herbs and shake dry. Place the garlic and herbs on the vegetables and cook in the preheated oven for 30-35 minutes. The oven vegetables can have some color.
3. Cook the fusilli in boiling salted water according to the instructions on the package until al dente.
4. In the meantime, mix lemon oil with balsamic vinegar and sugar and season with salt and pepper. Possibly extend the dressing with vegetable broth if it is too intense. Drain the pasta and mix with the oven vegetables and dressing in a bowl while still warm. Serve immediately and serve with fresh ciabatta.
5. The salad tastes lukewarm and cold.