recipe: Pasta salad with lentils and roasted veggies

Another really easy recipe and quite good in the end, serving only 2 this time:

1/2 cup risonni, 1/2 cup red lentils, 1 red capsicum, 1 zuchinni thinly sliced lengthways, 2 tomatoes chopped, 1 red onion chopped, 2 tbsp tomatoe puree, 1 vegetable stock cube, juice of half a lemon, 2 tbsp chopped parsley, salt & pepper

1. Pre heat your oven on grill;
2. Line a baking tray, place the chopped onion, sliced zuchinni and whole capsicum and grill for about 15 minutes turning at least once; ( you might need to grill capsicum for a little longer until its charred and soft - remove from oven and let cool)
3. Meanwhile, heat some water in a sauce pan and cook lentils for about 10 minutes. Remove them from pan, drain them and return them to the pan. Add enough water to cover, the pasta and stock cube and simmer covered until pasta is cooked through;
4. In a large bowl place chopped tomatoes, tomato puree and lemon juice. Mix well;
5. Add pasta and lentils, chopped parsley and mix again;
6. When capsicum has cooled down, peel, remove seeds and chop coarsely. Add to the bowl;
7. Finally add onion and zuchinni to the bowl, correct flavours and serve.