2 cups Spiral pasta 
1 Red pepper, cut into chunks 
1 Yellow pepper, cut into chunks
1 Red onion, cut into wedges 
200 g Baby marrows, cut into chunks 
1 large Eggplant, cut into chunks 
500 g Asparagus spears, trimmed
1 cup Button mushrooms, halved
1 punnet fresh Parsley, roughly chopped
2 Tbsp oil 
2 Tbsp Seven Colours Grill SeasoningTM
1/3 cup Lemon juice 
1/3 cup Olive oil 
2 cloves Garlic, minced
1 tsp dried Oregano
1 tsp Thyme
1 tsp Chilli flakes
1 tsp Parsley
1 tsp Basil 
½ tsp Salt and pepper 
1 cup Feta cheese chunks, for garnish


Cook the pasta according to the packet instructions and set aside.
Preheat the oven to 180 °C.
Place the vegetables on a baking sheet and drizzle with the oil.
Season with Seven Colours Grill SeasoningTM and mix until well coated 
Roast for 15-20 minutes. Remove from the oven and leave to cool.
To make the dressing, combine the lemon juice, olive oil, garlic, herbs and salt and pepper in a jar, and shake until well combined.
Transfer the cooked vegetables into a bowl. Add the pasta. Pour the dressing over and toss. Top with Feta cheese.