Cold Fusilli With Vegetables

Preparation:

Preparation: After having washed them, roast the peppers in the oven grill, peel them, remove the seeds and filaments, cut them into strips and season them with oil and salt. Sweat the chopped spring onion in a little oil and water, add the peas, the carrots previously diced and the stock cube, cooking over low heat for about 10 minutes. Finely chop 2 cloves of garlic with the parsley and salt. Cut the aubergines into slices of max 1 cm, place them on a hot plate and roast them on one side, turn them and, while they finish cooking, sprinkle them with the freshly prepared mince; then cut them into cubes. Combine all the prepared vegetables in a bowl and leave to rest. Cook the pasta al dente, drain it, cool it under running water, drain it well, then dress it with the vegetable sauce, a drizzle of raw extra virgin olive oil and serve. Complete with freshly ground pepper. Note: a variant is to add tuna in oil and/or mozzarella.