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Linguine with Roasted Vegetables Veg HT MC 75mins Serves 4 Hot Vegetarian Pasta Vegetables Herbs Main course EgglessIngredients 1 Aubergine, (eggplant) sliced Salt and Black Pepper 3 tbsp Olive Oil 1 tbsp Fresh Basil, chopped 1 Garlic Clove, crushed 1 Red Capsicum 1 Yellow Capsicum (Sweet Pepper) 1 Courgette, (zucchini) sliced 1 Onion, cut into wedges 2 Large Tomatoes, cut into wedges 225g/8oz Linguine 25g/1oz Fresh Parmesan Cheese, grated
Instructions 1. Sprinkle the slices of aubergine with salt, cover and leave for 30 minutes. Preheat the oven to 220 C, 425 F, Gas mark 7.
2. Meanwhile, in a large bowl mix together the olive oil, freshly chopped basil, garlic and seasoning. Deseed the Capsicums and cut into 8 pieces.
3. Rinse and dry the aubergine slices. Place in the bowl together with the remaining vegetables. Toss in the olive oil mixture until well coated. Spread the vegetables onto a large baking tray and roast in the oven for 30-40 minutes or until the vegetables are tender and browned, turning occasionally.
4. Meanwhile, bring a large pan of heavily salted water to the boil, add the linguine and cook for 10-12 minutes. Drain thoroughly.
5. Add the roasted vegetables to the linguine and mix well. Sprinkle over the parmesan and serve immediately.
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