Ingredients:
1 large red onion- peeled and cut into bite sized pieces
1 large courgette- cut into bite sized pieces
1 large aubergine- cut into bite sized pieces
1 red pepper – cut into bite sized pieces
1 green pepper – cut into bite sized pieces
1 yellow pepper – cut into bite sized pieces
½ cup olive oil
1 ½ tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
1 tsp Supreme Coarse Black Pepper
1 tbsp Supreme Chilli Flakes
1 ½ tbsp mixed herbs
Salt to taste
400g fusilli pasta
200g feta cheese- crumbled
½ cup chopped coriander
Method:
Preheat the oven at 250°c. Line 2 baking trays with greaseproof paper.
Bring a large pot of water to boil over high heat. Season with salt and add the pasta and cook per packet instructions. Drain the pasta and set aside.
Add all the prepped veggies into a large bowl. Then add olive oil, onion powder, garlic powder, black pepper, chilli flakes, mixed herbs and salt. Mix well so the veggies are coated evenly in the oil and spices. Spread the veggies evenly on the lined baking trays and bake in the oven at 250°c for 20 minutes, tossing them halfway. Once the veggies are baked, remove from the oven and set aside. Cool for 5 minutes then add the veggies (including any remaining oil and seasonings left in the tray) to the pasta and mix well. Lastly add the feta and chopped coriander and mix. Serve warm, at room temperature or cold.