CHEESY ROAST VEGGIES & PASTA BAKE

Last night's dinner was the result of me deciding to use up veggies in my fridge's veggie drawer and chucking in a few staples that I always keep in my pantry and freezer. But the truth is I have to give the credit for this brilliant idea to my daughter, Jennifer and her husband Tim, who, on their last visit here from the UK, cooked us this wonderful meal. I also have to say that their version tasted even better than mine, but I think that had to do with the cheese and the veggies they used. Anyway, this is one dish you can play around with according to what provisions you have on hand so be creative! For example, other veggies like broccoli, courgettes, and cauliflower are also great choices.

INGREDIENTS

2 or 3 onions, peeled and chopped

1 large carrot, peeled and chopped

1 red pepper (capsicum), trimmed and chopped

1 green pepper, trimmed and chopped

1 punnet mushrooms, trimmed and chopped

3 garlic cloves, crushed

1 or 2 small chillies, chopped

sea salt to taste

freshly ground black pepper

dried oregano to taste

50 ml olive oil

1 punnet baby tomatoes cut in half

large handful of washed baby spinach leaves

generous amount freshly grated Parmesan and Gruyere

500g macaroni or other short pasta

METHOD

Preheat oven to 180C /350F.

In a large roasting pan, toss all your chopped veggies with crushed garlic, chopped chillies and season with sea salt, black pepper and oregano.

Pour over olive oil and toss, so everything is well coated.

Roast in oven for about 30 - 40 minutes.

While veggies are roasting, bring a large pot of salted water to the boil and add your pasta. Cook until al dente following packet instructions. Drain.

Remove veggies from oven, add chopped tomatoes, baby spinach leaves, drained pasta and half the cheese and toss through.

Sprinkle the rest of the cheese on top and bake until the cheese is lovely and crunchy.