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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