# What You'll Need:
→ Roasted Vegetables
01 - 1 zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 red onion, sliced
05 - 200 g cherry tomatoes, halved
06 - 2 tbsp olive oil
07 - 1 tsp dried oregano
08 - Salt and pepper to taste
→ Pasta
09 - 300 g short pasta (penne, fusilli, or farfalle)
10 - 100 g crumbled feta cheese
11 - 1 tbsp balsamic vinegar (optional)
12 - 2 tbsp fresh basil or parsley, chopped
13 - Extra olive oil for drizzling
# Steps to Follow:
01 - Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
02 - Toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread evenly on the tray.
03 - Roast for 25–30 minutes, stirring once, until vegetables are tender and slightly charred.
04 - Meanwhile, cook pasta according to package instructions until al dente. Drain and return to the pot.
05 - Add roasted vegetables, crumbled feta, and balsamic vinegar (if using) to the pasta. Toss gently to combine.
06 - Adjust seasoning, drizzle with a little olive oil, and sprinkle with fresh herbs. Serve warm or at room temperature.
