How to Make Delicious Sig's Courgette, Aubergine,Tomato and Pasta Salad

Sig's Courgette, Aubergine,Tomato and Pasta Salad. Remove onto kitchen paper to drain. Toss tomatoes, aubergine, courgette, onions in a bowl season with the fresh cracked pepper,add pasta. Cook aubergine and courgette in ratatouille, summer veg traybakes, one-pots and tarts.

Grilling with a griddle plan takes time but it is the nicest way to cook these vegetables. It may seem slightly excessive but quite frankly i've used more without blinking and I don't care. This easy courgette, aubergine, tomato and basil vegan pasta dish is spiced up with fajita seasoning. You can cook Sig's Courgette, Aubergine,Tomato and Pasta Salad using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sig's Courgette, Aubergine,Tomato and Pasta Salad

1. You need 450 grams of pasta of choice.
2. Prepare 2 tbsp of extra virgin olive oil.
3. Prepare 4 of spring onions chopped finely.
4. You need 1 of aubergine (egg plant),,sliced thinly lengthways.
5. It's 1 of courgette, (zucchini), sliced thinly lengthways.
6. Prepare 6 of tomatoes,on the vine chopped.
7. You need 2 of good pinches of salt,(1 for pasta, 1 for salad).
8. You need 4 of good pinch each of fresh cracked black pepper and Parmesan.
9. It's 1 handful of torn basil leaves.

Wash the oregano and tear the leaves from the stalk. Rub the leaves of one sprig between your fingers to release the aromatic oil and mix these leaves with the garlic and olive oil. Tomatoes and zucchinis can come together to make the perfect salad for a healthy meal. Learn about zucchini tomato salad with help from a food business owner.

Sig's Courgette, Aubergine,Tomato and Pasta Salad step by step

1. Cook pasta in salted water as to direction and preference.Drain toss in a little oil and keep warm.
2. Brush the aubergine and courgette slices generously with oil season with salt.
3. Cook on a very high griddle for 2 minutes each side until tender and striped.Remove onto kitchen paper to drain..
4. Toss tomatoes, aubergine, courgette, onions in a bowl season with the fresh cracked pepper,add pasta..
5. Tear the basil and sprinkle over with Parmesan..

Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot.