Page 167 - CMC Recipe Book

Method
Peel and dice the onions, courgettes, peppers and aubergines.
Mix all the vegetables into a bowl and coat with the oil, mixed herbs and salt and pepper.
Place onto an ovenproof tray and roast in the oven at 170°C for approximately 15-20 minutes, or until nicely coloured and cooked through.
Cook the pasta in boiling water and drain.
Mix the pasta and the vegetables and stir in the tomato sauce.
Put into an ovenproof dish and sprinkle with cheese. Heat in the oven Gas 4/180°C until golden brown.