BBQ Aubergine and Pepper, Olive and Caper Conchigliette – Northern Pasta Co.

Ingredients

• 2 aubergines, cut into 1cm slices
• 2 red peppers, cut into 3cm pieces
• 1 courgette, cut into 2cm chunks
• 200g halloumi, cut into 1cm slices
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh rosemary
• 450g Northern Pasta Co Conchigliette
• 2 tbsp green olives, roughly chopped
• 1 tbsp capers
• 1 tbsp white balsamic or white wine vinegar
• 30g fresh basil, leaves picked