Summary

Ingredients

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

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 degrees. Dice the zucchini, aubergine, bell pepper and cleaned mushrooms and place in a baking dish. Chop the rosemary needles and mix with the vegetables, salt, pepper and olive oil. Cover it with aluminum foil and cook it in the oven for 30 minutes.
2. In the meantime, cook the pasta until al dente, halve the tomatoes and dice the sheep`s cheese. If you like, add plenty of rocket and basil, roughly chopped, then mix with the vegetables (including the liquid), let it steep a little and season to taste.
3. The ingredients can of course be added to or replaced as desired (e.g. with olives, lamb`s lettuce ), I just like the specialty with the oven vegetables - everything else is a matter of taste. Makes a large bowl of pasta salad.