Pasta with Grilled Vegetables and Pecorino

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 bulb fennel
• 2 onions
• 2 Garlic cloves
• 2 Zucchini
• 250 g Cherry Tomatoes
• Sea salt
• Pepper (freshly ground)
• olive oil
• 400 g bucatini
• 0.5 bunch Parsley
• 2 tbsp balsamic vinegar
• 80 g freshly grated Pecorino

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Wash and clean the vegetables. Peel the bell peppers with a vegetable peeler and dice them with the fennel into small cubes. Peel and finely chop the onions and garlic. Cut the zucchini into bite-sized pieces, halve the tomatoes, and mix all vegetables with onion and garlic. Spread on a baking sheet, lightly salt and pepper, drizzle with olive oil, and roast in the preheated oven for about 30 minutes, turning occasionally.

3. 3.

   Cook the pasta in boiling salted water until al dente.

4. 4.

   Rinse the parsley, shake dry, and roughly chop the leaves.

5. 5.

   Drain the pasta, reserving 3-4 tbsp of pasta water. Mix the pasta with the roasted vegetables, reserved pasta water, and parsley. Season with vinegar, plate, and sprinkle with Pecorino before serving.