Mediterranean Vegetable Pasta Salad

A great pasta dish for any occasion:

Place the bell pepper halves on a baking sheet brushed with olive oil and cook in a heated oven at 160 degrees for twenty minutes (or 150 degrees for thirty minutes). Then remove, cover with a wet dishcloth, cool slightly and carefully peel off the skin. Cut into coarse pieces.

Heat olive oil (1) in a frying pan and roast the zucchini and eggplant slices on both sides. Add the rosemary, thyme and garlic cloves and season with salt and pepper.

Heat the olive oil (2) in a frying pan. Sprinkle in the sugar and lightly caramelize. Sauté the onion halves in it, extinguish with balsamic vinegar and pour in red wine. Now cook everything together until the liquid is greatly reduced and the onions are cooked. Then season with salt and pepper.

Cook the pasta in enough salted water until al dente, cool and add to the vegetables and red onions in a suitable bowl.

Mix olive oil with salt, balsamic vinegar, lemon and pepper.

Add the halved cocktail tomatoes to the Mediterranean Vegetable Pasta Leaf Salad and toss with the marinade.

(*) with a grooved kitchen knife.

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