Serves 6

Ingredients

• 250g penne or other pasta

• 2 large red onions, sliced thickly

• 2 zucchinis/courgettes, trimmed, cut lengthways into thirds

• 1 eggplant/aubergine, trimmed, cut lengthways into slices about 1cm thick

• 1 large red bell pepper, seeded, cut into 2.5cm wide strips

• 1 large field mushroom

• 4tbsp extra virgin olive oil

• ¼ cup semi-dried tomatoes

• Cracked pepper to taste

• 1tbsp unpitted kalamata olives, to garnish

• 4tbsp fresh grated parmesan, to garnish

Dressing

• 2 garlic cloves, crushed

• 3tbsp balsamic vinegar

• Cracked black pepper

• 2tbsp Dijon mustard

• ½ cup extra virgin olive oil

• 1tbsp fresh oregano

• 1tbsp chopped fresh sage

• 1tbsp chopped fresh basil

• 1tbsp chopped fresh chives

• 1tbsp chopped fresh parsley

Method

1. Cook the penne in a large saucepan of rapidly boiling water until al dente.  Drain and allow to cool.

2. Meanwhile, place all the vegetables, except tomatoes, into a large bowl. Toss with olive oil and grill on the barbecue or pan-fry until they are tender. Allow cooling slightly. Transfer the vegetables to a chopping board and roughly cut into chunks, not too fine.

3. Place all the vegetables in a bowl; add the semi-dried tomatoes and the penne.

For the dressing

1. Whisk the garlic, balsamic vinegar, mustard in a bowl and season with pepper to taste.

2. Slowly drizzle in the olive oil until mixed through.

3. Then add the chopped herbs and mix well.

To serve

1. Toss a little dressing into the vegetable salad.

2. Top with olives and parmesan. Serve.