Roasted eggplant, capsicum and feta pasta

Instructions

1 Heat the oven to 220°C/fan 200°C/gas 7. Line a large baking tray with baking paper. Put the eggplant, capsicum and courgette on the tray, then spray with oil. Roast for 25–30 min until tender.

2 Meanwhile, cook the pasta in a large pan according to the pack instructions, adding the beans for the last 3 min. Drain, then return everything to the pan.

3 Add the roasted veg to the pasta with the parsley, most of the lemon zest, the lemon juice, olive oil and feta. Toss and season with black pepper. Divide among 4 plates, garnish with extra parsley and the remaining lemon zest, then serve.