Vegetable Pasta Salad - cooking recipe

Ingredients

1 zucchini, cubed
1 eggplant, cubed
1 red onion, chopped
1 green capsicum, chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil
12 ounces fusilli or 12 ounces similar large pasta, shape
2 tomatoes, chopped
100 g feta cheese, diced
1 cup Italian salad dressing

Preparation

Preheat oven to 350 deg F.
Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
Toss with olive oil.
Bake for abut 20 minutes.
Remove from oven and allow to cool.
Bring a large pot of water to the boil and cook the pasta until al dente.
Drain and rinse with cold water.
In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
Toss until well mixed.
I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.