1 packet of pasta (I used spirals)
2 capsicum (1 red, 1 green), chopped
1 zucchini, chopped
1 eggplant, chopped
1 red onion, chopped
handful parsley, chopped
1/2 cup olives, halved
1/2 cup sundried tomatoes, chopped
1 tablespoon olive oil
1/2 cup Pure Delight Hemp Oil
1 tablespoons oil from sundried tomatoes
juice and rind of 1 lemon
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
Preheat your oven to 180°C and line some baking trays. Roast your capsicum, eggplant, zucchini and onion in olive oil for 30 minutes or until the veg is cooked. Put to the side and let cool.
While your veg is roasting, cook your pasta and leave to the side to cool. Then prepare your dressing by adding all the ingredients and whisking until it emulsifies.
In a bowl, add your cooled veg and half of the dressing, mix and let sit for 5 minutes before adding the rest of your ingredients including the rest of the dressing. Mix until combined then transfer into a serving dish.