Roasted vegetable paste

Name: roasted vegetable paste
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 el olive oil; 1 toe garlic finely chopped; 6 el balsamic vinegar; 1 zucchini; 1 bunch onion (bag of 3 pieces), in pieces of 3 cm; 2 Red onions in parts; 300 g shell paste bag 500 g, organic; 60 g Pecorino Romano (cheese), grated

A tasty Italian recipe. The main course contains the following ingredients: olive oil, garlic (finely chopped), balsamic vinegar, zucchini, spring onions (3 sachets), in 3 cm pieces), red onions (in parts), shell paste (bag 500 g, pure organic), Pecorino Romano ((cheese) and grated).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 190 ° C.
Make a dressing by mixing the oil with the garlic and the vinegar.
Cut the zucchini into slanted slices and the slices in half.
Line a baking sheet with parchment paper and place the zucchini, spring onions and red onions. Pour the dressing over it. Sprinkle with salt and pepper to taste. Put the baking sheet in the middle of the oven and roast the vegetables for 20-25 minutes until done.
Cook the pasta al dente according to the instructions on the package.
Remove the vegetables from the oven and scoop through the pasta. Divide over 4 dishes. Sprinkle the Pecorino Romano over it and serve immediately.