BBQ Aubergine and Pepper, Olive and Caper Conchigliette
Recipe by Izzie CoxServes 4-6Ingredients 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...
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- Grill
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Colander
- Tongs
- Measuring spoon
Ingredients
- 450g Northern Pasta Co Conchigliette
- 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
- 2 tbsp green olives, roughly chopped
- 1 tbsp capers
- 1 tbsp white balsamic or white wine vinegar
- 30g fresh basil, leaves picked
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