600 g mixed vegetables, such as peppers, baby marrow, aubergine, red onion
2 garlic cloves, crushed
30 ml (2 tbsp.) mixed dried herbs or Italian herb seasoning
Salt and pepper, to taste
30-45 ml (2- 3 tbsp.) Balsamic vinegar
15 ml (1 tbsp.) brown sugar
500 g penne pasta
For the breadcrumbs:
100 g stale sourdough bread, cubed
45 ml (3 tbsp.) avocado or olive oil
2 anchovy fillets, finely chopped (optional)
2 cloves garlic, crushed
Pinch of chilli flakes (optional)
Zest of 1 lemon
Flat leaf parsley, to garnish
Description
Preheat oven to 200˚C
Add a drizzle of the oil to a large oven dish and add the vegetables with the garlic and herbs.
Season to taste and toss well.
Drizzle over the Balsamic vinegar and brown sugar.
Roast in the oven until golden and slightly charred, about 20 – 25 minutes.
While the vegetables are roasting, boil the pasta in salted water according to instructions on the packet.
For the breadcrumbs, whizz the bread in a food processor to make rough crumbs.
In a nonstick pan heat the oil and the anchovy (if using), breadcrumbs, garlic and chilli and gently fry until golden brown and toasted, about 2 – 3 minutes.
Remove from the heat and add the lemon zest.
To serve, peel, stone and dice the avocados.
Toss the drained pasta with the roasted veggies and avocado.
Arrange on a platter and sprinkle over the toasted crumbs, and garnish with fresh parsley.
