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Roast Vegetable Pasta Salad
Serves 6
1 eggplant, cut into 1cm rounds
250g punnet mini roma tomatoes
100g button mushrooms, quartered
1 yellow capsicum, chopped
350g penne
1 small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
¹/
³
cup kalamatta olives
50g wild rocket
Salt and pepper, to taste
1. With the Low Rack in place, preheat oven
to 250°C.
2. Place eggplant on a tray and sprinkle with
a generous amount of salt. Stand for 30
minutes: rinse eggplant, and pat dry with
absorbent paper towel..
3. Outside the oven, arrange eggplant on the
High Rack. Place tomatoes, mushrooms
and capsicum on the multi-purpose baking
dish.
4. Using the Oven Tongs, lower the multi-
purpose baking dish and High Rack into
the oven.
5. Cook for about 10 minutes or until tender.
6. Meanwhile, cook pasta in a large saucepan
of salted, boiling water until tender; drain.
Rinse under cold water; drain.
7. Place pasta, vegetables and remaining
ingredients in a bowl. Season with salt and
pepper. Toss to combine.
Beef Burgers
Serves 4
500g beef mince
½ red onion, finely chopped
2 tablespoons chopped parsley
½ cup fresh breadcrumbs
1 egg
1 tablespoon tomato sauce
Salt and pepper, to taste
4 burger buns, halved
Lettuce, tomato, cheese and sauce, to serve
1. Preheat oven to 250°C
2. Place all ingredients in a large bowl. Using
your hands, mix to combine. Divide mixture
into 4 equal portions; shape into patties.
3. Lightly grease the Low Rack. Outside the
oven, arrange the patties on the Low Rack.
Using the Oven Tongs, lower the rack into
the oven. Cook for 10 minutes or until
cooked through. Remove from oven; cover
to keep warm.
4. Outside the oven, arrange the burger buns
on the Low and High Racks. Using the
Oven Tongs, lower the racks into the oven.
Cook for 3 minutes or until toasted.
5. Serve burger buns topped with patties,
lettuce, tomato, cheese and sauce.
Mains continued