Roasted Vegetable Bake

A selection of seasonal vegetables roasted in the oven with pasta twists and spices. Ideal for a cold winters supper.

Country of Origin:
Preparation Time: 20 Minutes


Aubergine (diced)    168 grams 336 grams 504 grams
Courgette (diced)    168 grams 336 grams 504 grams
Mushrooms (diced)    112 grams 224 grams 336 grams
Pepper (red)    168 grams 336 grams 504 grams
Oil (vegetable)    1 tablespoon(s) 2 tablespoon(s) 3 tablespoon(s)
Garlic (crushed)    5 grams 10 grams 15 grams
Cumin (ground)    2 teaspoon(s) 4 teaspoon(s) 6 teaspoon(s)
Pasta Twists    168 grams 336 grams 504 grams

1. Heat the oven to 190ºC, 375ºF or Gas Mark 5. 2. Spread the diced vegetables on a baking tray. 3. Drizzle the oil over the vegetables and put in the oven and roast for approximately 20-25 minutes. 4. Fill a medium sized saucepan ¾ full with water add a pinch of salt and bring to the boil. 5. Add the pasta to the boiling water and cook for 10-12 minutes. 6. Drain the pasta. 7. Fry the crushed garlic and ground cumin in a teaspoon of oil in a small frying pan. 8. Remove the vegetables from the oven and drain the excess oil from them. 9. Stir the vegetables into the pasta twists with the garlic & cumin.

Serving Suggestion

Crusty french bread.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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