Pasta with Char-grilled Vegetables and Capsicum (Bell Pepper) Mayonnaise

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Pasta with Char-grilled Vegetables and Capsicum (Bell Pepper) Mayonnaise

 

 

2 large red capsicums (bell peppers)

1 medium eggplant

3 small zucchini

1/4 cup extra virgin olive oil

400 g (14 oz) button mushrooms, halved

1 teaspoon finely chopped fresh thyme

375 g (13 1/4 oz) GF short rigatoni pasta

1/2 cup fresh basil leaves

1/2 cup fresh flat-leaf parsley leaves

 

Capsicum Mayonnaise:

 

2 cloves garlic, crushed

1 small fresh red chilli, seeded, chopped finely

1/2 teaspoon salt

4 teaspoons lemon juice

1/2 cup vegan mayonnaise

 

 

1. Preheat oven to moderately hot (200 C)(400 F).

 

2. Quarter capsicums (bell peppers) and remove seeds; place on an oven

tray and roast for about 20 minutes or until skin blisters and

blackens. Place in a plastic bag, cool. Peel capsicums (bell peppers),

slice flesh thickly.

 

3. Make Capsicum (Bell Pepper) Mayonnaise: Blend or process half of

the capsicum (bell pepper) with garlic, chilli, salt, juice and

mayonnaise until smooth.

 

4. Slice eggplant crossways into 5 mm ( slices. Slice zucchini

lengthways into 5 mm (1/4 " ) slices. Brush eggplant and zucchini with a

little of the oil; cook on lightly oiled grill pan (or grill or

barbecue) until tender. Transfer to a large heatproof bowl; cover to

keep warm.

 

5. Toss mushrooms in remaining oil and thyme to coat; cook on lightly

oiled grill pan until browned and tender. Transfer to bowl with

vegetables and remaining capsicum (bell pepper).

 

6. Meanwhile, cook pasta in a large saucepan of boiling well-salted

water until just tender. Drain. Toss pasta with vegetables and herbs;

drizzle with Capsicum Mayonnaise.

 

 

 

NOTE: The Capsicum Mayonnaise and vegetables can be prepared several

hours ahead; reheat and complete just before serving.

 

 

 

Serves 4.