Vegetables Recipes - Fettucci with Roasted Vegetables

 
 

Vegetables Recipes - Fettucci with Roasted Vegetables

Ingredients                                         

  • 2 courgettes (zucchini), cut into chunks

  • 1 red onion, quartered

  • 1 small aubergine (eggplant), cut into chunks

  • 1 yellow (bell) pepper, quartered

  • 1 green (bell) pepper, quartered

  • 1 red (bell) pepper, quartered

  • Olive oil

  • 10 m/2 tsp dried oregano

  • Salt and freshly ground black pepper

  • 350 g/12 oz fettucci

  • 2 vegetable stock cubes

  • 225 g/8 oz Mozzarella cheese, sliced

  • A few torn basil leaves

Method:

  1. Place the prepared vegetables in a roasting tin (pan) and drizzle with olive oil.

  2. Sprinkle the oregano over and season well with salt and lots of black pepper.

  3. Roast in the oven at 190°C/375°F/gas mark 5 for about 30 minutes or until tender and turning golden on top. Toss a couple of times during cooking.

  4. Meanwhile, cook the fettucci in plenty of boiling water with the stock cubes added until just tender. Drain and turn into a flameproof dish.

  5. Spoon over the roasted vegetables and all the juices. Top with the cheese and place under a hot grill (broiler) until the cheese melts and bubbles.

  6. Serve straight away, sprinkled with the basil.