Jono & Jules do food & wine

Easy and full of veg. Great for a weeknight, and if your kid is like ours they will eat anything with pasta and cheese!

Wine Suggestion: keep it simple with a juicy red from a warmer climate. The Cline Family Cellars have star with their Old Vine Lodi Zinfandel which has a joyful balance between vibrant and complex red and black fruit, velvety tannins and a easy drinkability.

Veggie Pasta Bake – serves 4

• 1 red pepper, cut into bite-size pieces
• 1 yellow pepper, cut into bite-size pieces
• 1 aubergine, finely chopped
• 1 courgette, finely chopped
• 1 red onion, sliced
• 3 tbsp olive oil
• 150g cherry tomatoes, halved
• 400g tin chopped tomatoes
• 2 cloves of garlic, crushed
• a handful of roughly chopped basil
• 300g pasta – we used fusilli
• 150g mozzarella ball, drained and finely chopped (you don’t need the expensive buffalo stuff for this)
• 2 tbsp pesto
• a handful of grated Parmesan cheese

Heat the oven to 190C/170C Fan/Gas 5.

Put the peppers, aubergine, courgettes and onion into a large roasting tin and toss in the oil. Season well with salt and pepper, then cook in the oven for 45 minutes, turning a couple of times, until the vegetables are soft and golden brown.

Add the cherry tomatoes, tinned tomatoes, garlic and basil and return to the oven for a further 10-15 minutes.

Meanwhile, cook the pasta in lots of boiling salty water. Add 4-6 tbsp of the pasta cooking water to the cooked vegetables to make it a bit more saucy.

Drain the pasta and tip into the roasting tin with the veg. Add the mozzarella and pesto and stir well to combine. Top with the Parmesan and return to the oven for a final 10 minutes to melt the cheese.

(Original recipe from BBC Food)