Sunbeam CO3000 manual Roast Vegetable Pasta Salad, 50g wild rocket Salt and pepper, to taste

Mains continued

Roast Vegetable Pasta Salad

Serves 6

1 eggplant, cut into 1cm rounds

250g punnet mini roma tomatoes

100g button mushrooms, quartered

1 yellow capsicum, chopped

350g penne

1 small red onion, thinly sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar ¹/³ cup kalamatta olives

50g wild rocket

Salt and pepper, to taste

1.With the Low Rack in place, preheat oven to 250°C.

2.Place eggplant on a tray and sprinkle with a generous amount of salt. Stand for 30 minutes: rinse eggplant, and pat dry with absorbent paper towel..

3.Outside the oven, arrange eggplant on the High Rack. Place tomatoes, mushrooms and capsicum on the multi-purpose baking dish.

4.Using the Oven Tongs, lower the multi- purpose baking dish and High Rack into the oven.

5.Cook for about 10 minutes or until tender.

6.Meanwhile, cook pasta in a large saucepan of salted, boiling water until tender; drain. Rinse under cold water; drain.

7.Place pasta, vegetables and remaining ingredients in a bowl. Season with salt and pepper. Toss to combine.

Beef Burgers

Serves 4

500g beef mince

½red onion, finely chopped 2 tablespoons chopped parsley

½cup fresh breadcrumbs

1egg

1tablespoon tomato sauce Salt and pepper, to taste 4 burger buns, halved

Lettuce, tomato, cheese and sauce, to serve 1.Preheat oven to 250°C

2.Place all ingredients in a large bowl. Using your hands, mix to combine. Divide mixture into 4 equal portions; shape into patties.

3.Lightly grease the Low Rack. Outside the oven, arrange the patties on the Low Rack. Using the Oven Tongs, lower the rack into the oven. Cook for 10 minutes or until cooked through. Remove from oven; cover to keep warm.

4.Outside the oven, arrange the burger buns on the Low and High Racks. Using the Oven Tongs, lower the racks into the oven. Cook for 3 minutes or until toasted.

5.Serve burger buns topped with patties, lettuce, tomato, cheese and sauce.

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