Vegan Pasta Salad à la Ratatouille | Easy Summer Recipe | Zucker&Jagdwurst

Ingredients

• For the ratatouille:
• 1 eggplant
• 1 zucchini
• 2 peppers
• 2 red onions
• 250 g (8.75 oz) cherry tomatoes
• 2 garlic cloves
• 100 g (3.5 oz) olives
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 0.5 tsp chili flakes
• 2 tbsp balsamic vinegar
• salt
• pepper
• For the basil oil:
• 30 g (1 oz) fresh basil
• 10 g (0.33 oz) fresh spinach leaves
• 100 ml (0.5 cup) neutral vegetable oil
• Also:
• 300 g (10.5 oz) short pasta
• 150 g (5.5 oz) vegan feta
• 50 g (1.75 oz) toasted pine nuts
• 1 lemon (zest)