Fusilli with roasted vegetable salad

Ingredients
• 250g buckwheat fusilli (spiral pasta)
• 1 long narrow Japanese eggplant, cut into quarter-inch-thick slices
• 1 large red bell pepper, cut into 1-inch squares
• 3 cups small broccoli florets
• ½ medium red onion, thinly sliced
• 1/3 cup sliced sun0dried tomatoes, reserve 2 tbsp of the oil
• ½ pitted kalamata olives
• 4 cloves garlic, sliced
• 3 tbsp extra virgin olive oil
• ¼ cup finely minced fresh parsley
• 2 tbsp balsamic vinegar or 2tbsp lemon juice (optional)
• Salt and freshly ground pepper, to taste

1. Pre-heat oven to 180C. Lightly oil the bottom of a large roasting pan. Combine the eggplant and bell pepper in a mixing bowl. Drizzle with half of the olive oil, then stir together and transfer to the roasting pan.

2. Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining olive oil. Transfer to the roasting pan and gently mix it in with the other vegetables, then place in the pre-heated oven.

3. Bring a pot of water to a boil, then cook the pasta at a rapid simmer until al dente, cool it by rinsing with ice water, then drain.

4. Roast the vegetables for 20 minutes, stirring every few minutes, or until nicely but not overly browned. Remove from the oven, and transfer the vegetable mixture to a large pasta bowl.

5. Add the sun dried tomato, olives, parsley, and the balsamic vinegar or lemon juice and stir well with the vegetables.

6. Add the cooked fusilli to the vegetables mixture and toss together with the reserved oil from the sun-dried tomatoes. Season with salt and pepper. Place in the refrigerator until ready to be served.