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Ingredients

• 1 red capsicum, cut into 1cm pieces
• 1 yellow capsicum, chopped
• 1 medium eggplant, cubed
• 3 small yellow zucchinis, cut into 1/2cm slices
• 6 tablespoons (120ml) extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 45g sun-dried tomatoes, soaked in 1/2 cup (125ml) boiling water
• 1/2 cup torn rocket leaves
• 1/2 cup chopped fresh basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced garlic
• 115g crumbled feta cheese
• 340g farfalle pasta (bow ties)

Description

This Salad Is Delicious Served Warm Or At Room Temperature With Some French Bread And A Green Salad.

All Recipes Australia