Vegetarian Recipes - Penne with Bell Peppers, Eggplant and Zucchini Recipe

  
 

Penne with Bell Peppers, Eggplant and Zucchini Recipe

 

Ingredients

 

Serves 4-6

  • 1 lb/500 g penne

  • 8 oz/250 g red bell peppers/capsicums, seeded, cored, and quartered

  • 8 oz/250 g eggplants/aubergines, thinly sliced

  • 8 oz/250 g zucchini/courgettes, thinly sliced

  • 4 leaves fresh basil, torn

  • 1 tbsp finely chopped mint

  • 1 clove garlic, finely chopped

  • 1/2 tsp finely grated ginger

  • salt and freshly ground black pepper to taste

  • 6 tbsp extra-virgin olive oil

Method:

  1. Cook the pasta in a large pot of salted, boiling water until al dente. Drain and run under cold running water.  

  2. Drain thoroughly and dry in a clean cloth. Place in a large serving bowl and toss with 2  tablespoons of oil. 

  3. Turn on the broiler (grill) and broil the bell peppers, turning them often, until the skins are blackened.

  4. Wrap in a brown paper bag or foil for 10 minutes. Take out of the bag or foil and remove the skins. Rinse carefully and dry well.  

  5. Arrange the eggplants and zucchini in a grill pan and grill for about 8 minutes, or until tender.  

  6. Chop all the vegetables coarsely. Toss the pasta with the vegetables in a large salad bowl. Add the basil, mint, garlic, and ginger.   

  7. Season with salt and pepper and drizzle with the remaining oil. Mix and let stand for 2 hours before serving.