Instructions: Preparation Time: 10-15 minutes

Cooking Time: 40-45 minutes Calories
serving: 245

Freezing not recommended

1. Preheat the oven to Gas Mark 6/200C/400E

2. Put the peppers, aubergine, courgettes, onions and garlic in a large roasting tin.

Sprinkle
with the olive oil and toss in the basil and plenty of salt and freshly ground black pepper. Bake for 20 minutes and then stir the vegetables, add
the tomatoes and bake for 20-25 minutes more or until the vegetables are
soft and browning.

3. Meanwhile, cook the pasta in a large pan of lightly
salted boiling water for 8 -1 0 minutes or until al dente. Drain well and squeeze the garlic over the pasta in the colander.

4. Remove the brown outer skins from the onions and discard. Fold the pasta into the vegetables
in the roasting tin to soak up all the juices. Check the seasoning and transfer to a warm serving dish. Garnish with basil leaves and serve warm.

Cooks notes: Fresh sprigs of thyme or oregano could be used instead of basil. Baked garlic goes quite soft and loses its pungent taste so dont be
afraid to use lots of it!

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