RECIPES :
MEDITERRANEAN STYLE GRILLED VEGETABLE PASTA
Ingredients for pasta and vegetables
• 250g dry pasta ( use wholemeal for additional fibre )
• 1 medium eggplant , cut into 1cm circles , grilled and then cut into quarters
• 2 medium zucchini , cut into 0.5cm lengthwise slices , grilled and then chopped into thirds
• 6 large mushrooms , sliced , grilled
• 1 large capsicum , cut into thin strips , grilled
• 1 tablespoon olive oil
• 1 large Spanish red onion , finely sliced
• 2 medium cloves garlic , finely chopped
• 4 medium fresh tomatoes , finely diced
• ½ cup sun-dried tomatoes
• ½ cup black olives
• 12 fresh basil leaves , torn into thirds
• Salt to taste ( I added a pinch to the boiling water for the pasta and 1 teaspoon to the vegetables )
• ¼ teaspoon cracked pepper
• Handful of raw cashews or Parmesan cheese
Ingredients for pasta sauce
• 6 medium fresh tomatoes , chopped into quarters
• 3 medium garlic cloves , chopped in half
• 15 fresh basil leaves ( can use more )
• ½ teaspoon salt
• ¼ teaspoon cracked pepper
Method
1 Prepare all vegetables and grill as instructed in the ingredients listing ( if you don ’ t have a grill use a sandwich press to grill the vegetables ).
2 In a large pot , bring 4 litres water with a pinch of salt to boil , add the pasta and simmer on medium heat for about 10 minutes or until cooked al dente ( follow packet directions ).
3 Heat a large fry pan on medium high heat , add the oil and then the onions . Toast the onions until just golden then add the garlic and cook for a few minutes . Add the grilled vegetables , fresh tomatoes , sun-dried tomatoes , olives , salt and pepper , then stir gently to combine ( you can add steamed or grilled chicken or bocconcini / feta / ricotta cheese here if desired ).
4 To make sauce , add all sauce ingredients to a food processor and process until smooth . Pour sauce on vegetable and add pasta . Stir gently to combine and allow to heat through for a few minutes . Stir in the basil leaves , taste and adjust seasoning . Once happy , remove from heat .
5 Serve topped with grated cashews or Parmesan cheese .
Method
ROAST VEGETABLES WITH TOMATO AND HERBS
Ingredients
• 2 medium or 1 large eggplant , chopped into 2cm-3cm cubes
• 1 red capsicum , chopped into 2cm-3cm pieces
• 2 large onions , finely chopped
• 5 garlic cloves , finely chopped
• 1 large zucchini , chopped into 1.5cm semi-circles
• ½ medium pumpkin , chopped into 6cm x 2cm pieces
• 2 small sweet potatoes , chopped into 1cm-1.5cm circles
• 2 medium potatoes , cut into 1.5cm cubes
• 3 large cauliflower florets , chopped into smaller florets
• 3 large tomatoes , finely chopped
• ½ cup fresh oregano , roughly chopped
• 2 tablespoons dried oregano
• ½ teaspoon ground black pepper
• 2 teaspoons salt
• 1 ½ teaspoons paprika
• ½ cup tomato paste
• 4 tablespoons olive oil
1 Pre-heat oven to 250 ° C . Add all ingredients to a large baking dish about 45cm long by 30cm wide and using your hands combine all ingredients well . Place in the pre-heated oven and roast for 10 minutes and then reduce heat to 220 ° C and roast for a further 35 minutes or until vegetables are soft .
2 Remove from heat and serve with roast chicken , grilled salmon , tofu or your favourite alternative .
AUTUMN 2017 YMCA HEALTHY LIVING MAGAZINE 7