LEMONY SHEET ROAST VEGETABLE PASTA SALAD

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 4-6

Ingredients:

• 300g penne

• 1 onion, cut into large chunks

• 1 head of garlic

• 1 bunch asparagus, trimmed and chopped into thirds

• 1 red pepper, halved

• 1 zucchini, sliced into planks and roughly chopped

• ½ eggplant, sliced into rounds and quartered

• ½ pint cherry tomatoes

• 4 mushrooms, roughly chopped

• 1 lemon, juiced

• 3 Tbsp + ¼ tsp olive oil

• 2 tsp Kawartha Spice Vegetable Rub

• Sea salt and pepper, to taste

Method:

Preheat oven to 425 F

1. Add pasta to large pot of boiling water and cook according to package directions.
2. Grease 2 baking trays with 1 Tbsp oil. Slice off the bottom of the head of garlic, and rougly chop all vegetables.
3. Drizzle with remaining olive oil, salt and Kawartha Spice Vegetable Rub. Toss to coat evenly.
4. Roast 20 minutes, flipping halfway.
5. Remove vegetables once browned, except for the red pepper. Continue to roast red pepper until skin in charred, approximately 20 minutes.
6. Squeeze garlic bulbs out, and mash together with ¼ tsp olive oil, lemon juice, and salt and pepper.
7. Remove red pepper from oven, and peel once cooled. Roughly chop.
8. Toss pasta with all vegetables and garlic paste. Sprinkle remaining 1 tsp Kawartha Spice Vegetable Rub, drizzle with lemon juice to taste and toss to combine.
9. Serve warm or cold.

Recipe Tested by Kawartha Spice Co. * Photo of Pasta Salad by Kawartha Spice Co. * Product Photo by thefoodstudio.ca