Penne salad with Summer roast vegetables

Easy, simple, light and delicious salad to enjoy the last of the Summer vegetables to the full! A very filling dish which you can have even as a light meal

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people):
500gr. of penne pasta, tricolore
1 medium aubergine, cut in slices
2 medium tender courgettes, cut in slices
1 red bell pepper, cut in four
1 yellow bell pepper, cut in four
1 green bell pepper, cut in four
2 portobello mushrooms, cut in slices
1 large yellow onion, cut in thin rings
100gr. of cherry tomatoes
150gr. of Greek Manouri cheese, cut in small pieces (or Anthotyro cheese)
3 tbsp of olive oil + 1-2 tbsp extra
1 tsp of dried basil
3 lemons, the juice
1 tsp of mustard (mild or hot)
1 pinch of dried thyme
salt
pepper

Method:
Wash the vegetables well and then cut accordingly.

Put in a large bowl and add the extra tbsps of oil, the thyme and season with salt and pepper. Leave in the bowl for about 1 hour to marinate.

Transfer the vegetables on a baking tray lined with baking paper and bake under hot grill until they are tender, turning them once. Leave aside to cool and then cut in smaller pieces.

Boil the pasta in plenty of salted water according to your preference. Drain in a colander, drizzle with a bit of oil and leave to cool.

In a small bowl put the lemon juice, the basil, the mustard and the 3 tbsp of the oil. Beat thoroughly with a whisk to blend.

Transfer the pasta in a salad bowl, add the roast vegetables and pour over with the dressing. Mix well with two spoons and add the cherry tomatoes cut in halves.

Scatter on top with the cheese and serve.