1 tablespoon minced garlic

Salt

1 zucchini, 1/2-inch dice

1/4 cup chopped walnuts

1/2 pound (227 g) small pasta (orzo, penne, farfalle, etc.)

1/2 cup lemon juice (see tip)

1 teaspoon dried basil

1/4 teaspoon pepper

1/4 cup chopped fresh basil or parsley

1. Preheat oven to 450 F.

2. In a large bowl combine eggplant, red pepper, onion, 2 tablespoons olive oil, garlic and 1 teaspoon salt. Toss to evenly coat. Spread on a large baking sheet. Roast for 30 minutes. Top with zucchini and walnuts, and roast for 5 extra minutes. Remove from oven and set aside.

3. Meanwhile, bring a large pot of water to a boil. Add 2 teaspoons of salt and the pasta. Set a timer as per package instructions. Drain well. Place in large bowl. Add roasted vegetables.

4. Whisk together dressing ingredients: lemon juice, remaining olive oil, dried basil, 1/2 to 1 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta salad and toss until well combined. Season to taste. Allow to cool to room temperature. Garnish with fresh basil. Enjoy, or store covered in the refrigerator.

Tasty tip

If you don't have enough lemon juice to make 1/2 cup (about 2 lemons), you can combine white wine vinegar with lemon juice to make the full amount.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)