A pot of tzatziki – yogurt, cucumber and mint dip – makes a lovely light dressing for pasta and roasted vegetables.
SERVES 4 PREP 10 MINS COOK 30 MINS
380g pack Mediterranean roasting vegetables
12 cherry tomatoes
1 garlic clove, crushed
1 tbsp olive oil
200g penne or other pasta shapes
211g pot tzatziki
2tbsp white wine vinegar
2tbsp chopped parsley
1 Heat the oven to 220C, Gas 7. Tip the roasting vegetables into a roasting tin. Add the cherry tomatoes, garlic and olive oil. Season and turn the vegetables to coat in the oil. Roast in the oven for 25-30 mins until tender and starting to char at the edges.
2 Meanwhile, cook the pasta in boiling salted water for 10 mins until just tender. Drain. Mix together the tzatziki, white wine vinegar and parsley and mix with the warm pasta. Serve the roasted vegetables spooned over the pasta.