Char-Grilled Mediterranean Vegetable Pasta

Ingredients:
1 tsp olive oil
1 onion, diced
2 cloves garlic
2 skinless chicken breasts, diced
2 x 400g cans diced tomatoes
1 eggplant, sliced into strips
2 capsicums, sliced
1 zucchini, sliced with a peeler
1 punnet mushrooms, sliced
1 tbsp oregano
200g spiral pasta

Method:
Lay the eggplant and capsicum on a baking tray lightly sprayed with oil. Spray them with oil and season with salt & pepper. Bake in the oven at 200 degrees for about 30 min or until the eggplant is browned and the capsicum softened.

Cook the pasta in plenty of boiling water until al dente. 


Sauté the onion in 1 tsp olive oil until softened, add the chicken and cook until lightly browned. Add the zucchini, mushrooms, tinned tomato and oregano. Simmer over a medium heat.

Drain and add to the chicken mixture. When the eggplant and capsicum are cooked, stir through the pasta & sauce. Serve with a small amount of crumbled feta over the top if desired.

Serves 5-6









*make it with gluten-free pasta for those with coeliac disease or wheat intolerance