This recipe was inspired by various holidays I've had over the years in the Mediterranean. Vegetarian dishes are making an appearance more and more often these days!
Hubby is a big meat fan so I made some sausage meatballs for him, and cooked them at the same time as the vegetables in the oven. To make these simply skin some sausages and roll into balls with your hands. Lay on a greased baking sheet and pop them into the oven to cook.
It's worth bulk cooking these as they freeze and reheat well.
For the roast vegetables, I just went with a selection of Mediterranean veg that took my fancy. You can vary them to your own particular tastes but what I used for two of us was :
½ green pepper, de-seeded and cut into medium sized dice
½ red pepper, de-seeded and cut into medium sized dice
½ courgette, cut into quarters, the seeds cut out and discarded and the remainder diced
2 medium tomatoes, chopped roughly
2 or 3 cloves of garlic cut in half
1 large onion, peeled and quartered
1 stick of celery, diced
½ fennel bulb, diced
Handful of black olives, rinsed
1tb olive oil
Salt and pepper to taste
Simply prepare all the vegetables and pop into a shallow oven proof dish as you go along. Add the olive oil and seasoning and mix together.
Pop into the oven and cook at a fairly high heat (I cooked at 200oC) for 35 minutes.
Cook the pasta according to packet directions. I used Farfalle because I wanted big sized pasta shapes with this dish but just use whatever you have, it makes no real difference!
Drain the pasta and tip into a serving bowl, add the roast veg, scraping up any sticky bits from the dish, and then add the sausage meatballs. Finish with some freshly torn basil leaves and a grating of parmesan cheese.