Risoni salad with grilled prawns, basil and roasted vegetables

"This is an updated and zesty take on the classic pasta salad using risoni, prawns and yellow grape tomatoes. Its also light on the cals with less than 400 calories." - Michelle Southan

Recipe «Risoni salad with grilled prawns, basil and roasted vegetables» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 medium eggplant, trimmed, cut into 2cm pieces, 1 large zucchini, trimmed, cut into 2cm pieces, 1 red capsicum, seeded, cut into 2cm pieces, 200g risoni, 1 lemon, zested , 500g peeled green prawns, tails intact, 200g yellow grape tomatoes, halved, 1/4 cup fresh baby basil leaves , 2 tbs chopped fresh continental parsley, 1 tbs lemon juice, 1 tbs basil pesto.

Ingredients:

• 1 medium eggplant, trimmed, cut into 2cm pieces 
• 1 large zucchini, trimmed, cut into 2cm pieces 
• 1 red capsicum, seeded, cut into 2cm pieces 
• 200g risoni 
• 1 lemon, zested 
• 500g peeled green prawns, tails intact 
• 200g yellow grape tomatoes, halved 
• 1/4 cup fresh baby basil leaves 
• 2 tbs chopped fresh continental parsley 
• 1 tbs lemon juice 
• 1 tbs basil pesto 

Instructions

1. Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place the eggplant, zucchini and capsicum on prepared tray and spray with oil. Roast for 20-25 minutes or until golden and tender.
2. Meanwhile, cook the risoni in a large saucepan of lightly salted water until al dente, adding lemon zest for the last 30 seconds. Drain well.
3. Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook the prawns, in 2 batches, for 2-3 minutes, or until the prawns change colour.
4. Place the risoni, roasted vegetables, prawns, tomato, basil, parsley, lemon juice and pesto in a large bowl. Toss gently to combine. Serve warm or at room temperature.