Recipe of the day: Balsamic roast veggies with penne and avocado | The Citizen

Ingredients

• 2 ripe avocados
• Avocado or olive oil
• 600 g mixed vegetables, such as peppers, baby marrow, aubergine, red onion
• 2 garlic cloves, crushed
• 30 ml (2 tbsp.) mixed dried herbs or Italian herb seasoning
• Salt and pepper, to taste
• 30-45 ml (2- 3 tbsp.) Balsamic vinegar
• 15 ml (1 tbsp.) brown sugar
• 500 g penne pasta
• 100 g stale sourdough bread, cubed
• 45 ml (3 tbsp) avocado or olive oil
• 2 anchovy fillets, finely chopped (optional)
• 2 cloves garlic, crushed
• Pinch of chilli flakes (optional)
• Zest of 1 lemon
• Flat leaf parsley, to garnish