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Ingredients

• 200 g rigatoni or penne
• 1 large red capsicum, seeded and halved
• 1/2 red onion, thickly sliced
• 1 eggplant, trimmed and sliced lengthways
• 1 zucchini, thickly sliced
• 150 g button mushrooms, halved
• 200 g cherry tomatoes
• 80 g rocket
• 30 g shaved Parmesan cheese
• DRESSING
• 2 tablespoons balsamic vinegar or lemon juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons shredded fresh basil
• 1 tablespoon chopped capers
• 1 large garlic clove, crushed (optional)
• pepper to taste

Description

Grilled Vegetables Are Delicious With Chunky Pasta In A Tangy Dressing. Serve This Salad As A Light Lunch Or As An Accompaniment To Grilled Poultry Or Meat, When It Will Serve 6 Or 8 People.

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