200g/7oz zucchini, cut in wedges
200g/7oz eggplant, cut in large pieces
200g/7oz red pepper, cut in large pieces
1 tbsp garlic infused oil
2 tbsp olive oil
75ml/2½fl oz golden syrup
2 sprigs rosemary, plus extra chopped rosemary to garnish
salt and freshly ground black pepper
500g/1lb 2oz packet of gluten free pasta
800ml/1 1/3 pint passata
Handful basil leaves
Preheat the oven to 200C/400F/Gas 6.
Place all the vegetables on an oven tray and drizzle with the olive oil and syrup. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
While the vegetables are in the oven, cook the gluten free pasta according to packet instructions.
Remove vegetables from the oven, drizzle the garlic oil over the vegetables and tip everything in a saucepan.
Add the passata, bring to the boil and allow to simmer gently for a minute or two.
Serve on top of the gluten free pasta and garnished with chopped rosemary.
Recipe adapted from: Good Food