SUMMER VEG PASTA WITH FETA

Steps:

• Prepare sauce: Preheat moderate-hot temperature (200 degrees C) oven. In a large roasting tin, place a single layer of cubed vegetables. You want fork-sized pieces (1cm-ish cubes) - it is important that the pieces are of similar size, so that they cook at the same rate.
• Combine vinegar, olive oil, and pepper and toss through the vegetables until they are well coated. Scatter over garlic, thyme and rosemary and roast for 20 - 30min until the vegetables are cooked through and caramelizing in the pan.
• Meanwhile, cook pasta as directed, in a large pan of salted water.
• To serve: Toss drained pasta into the vegetable pan, adding a small amount of the cooking liquid to help deglaze the pan. Place in serving bowls and top with crumbled feta and parsley.