Ingredients:
Pasta – 225 gms, cooked as per packet instructions
Small Onion – 1, minced
Balsamic Vinegar – 2 tblsp
Eggplant – 1, sliced
Zucchini – 2 to 3, small, trimmed
Red Capsicum – 1, small, seeded, chopped
Shiitake Mushrooms – 2, stemmed, halved
Small Potatoes – 5 to 6, halved, boiled
Salt as per taste
Extra-Virgin Olive Oil – 1/4 cup
Feta Cheese – few, crumbled
Black Pepper Powder as per taste
Method:
1. Heat 2 tblsp of olive oil in a pan over medium flame.
2. Saute the onions for 2 to 3 minutes.
3. Add the vinegar and stir once.
4. Remove and transfer to a plate.
5. Brush the vegetables with olive oil and sprinkle salt and pepper.
6. Place them on a preheated grill at 375F/180C for 2 minutes or until lightly browned.
7. Transfer them to a bowl and add the vinegar and onions.
8. Keep aside for 30 minutes.
9. Add the pasta and toss well.
10. Garnish with cheese.
11. Serve at once with a salad of choice.
image credit: bonappetit.com
