Recipe - Roasted Vegetable Paella

1 md Eggplant; cut into large
; cubes
3 Courgettes; thickly cut or sliced up
1 small Red onion; cut into wedges
1 Red pepper; cut into large
; cubes
1 Yellow pepper; cut into
large
; cubes
6 Garlic cloves; unpeeled
3 tablespoon Olive oil; (3 to 4)
1 teaspoon MAGGI Garlic Stock Powder
2 tablespoon Chopped fresh rosemary or 1
tsp dried
; rosemary
3 lg Tomatoes; quartered
125 g MAGGI Large Pene or Large
Shells
Freshly ground black pepper
2 tablespoon Chopped parsley

DRESSING
2 tablespoon White wine vinegar or
balsamic vinegar
One half teaspoon MAGGI Green Herb Stock
Powder
1 teaspoon Tomato paste

Place the eggplant, courgettes, onion and peppers in a roasting pan with
the garlic cloves.

Add the olive oil, stock powder and rosemary. Stir well.

Roast in a preheated oven, 200 C for 30 minutes. Stir the vegetables twice
during cooking.

Add the tomatoes and cook for a further 1520 minutes or until the
vegetables are tender and well browned.

While the vegetables are roasting, add the pasta to a large quantity of
boiling salted water and cook for approximately 11 minutes or until just
tender.

Prepare the dressing: Combine the ingredients in a bowl and whisk until
well blended. Alternatively, shake together in a covered jar.

Drain the pasta and combine with the vegetables. Season with black pepper.

Add the parsley and dressing to the mixture. Toss well and serve hot or at
room temperature.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.