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Main Course Salads: Roasted Vegetables Pasta Salad

I woke up to a cool morning with an overcast sky. My perfect type of mornings. My mom told me that I would be very happy in London. I haven't been there myself (read: I am ultra envious of my mom who went London with my sister!), so I can't agree nor disagree.

So with such nice cooling weather, I thought it doesn't hurt a bit to crank up the oven. Immediately, roasted vegetables came to my mind. Actually, it came to my feet. 

You see, a pair of red bell peppers rolled out from my long-suffering, over-flowing fridge and onto my feet when I opened the fridge door. So since it is not such a good idea to put bruised bell peppers back for future use, I decided on a whim to do something akin to Grilled Ratatouille Salad.

So into the mixing bowl went the bell peppers, zucchini, eggplant, cherry tomatoes, red onions and garlic. I added a liberal amount of salt, black pepper and olive oil before giving them a good toss. Spread them out on a tray (do not over-crowd or the vegetables will steam instead of roast!) and pop into a 200 degC oven for about 30 minutes. After which you will have a tray of these caramelised vegetables which are juicy and tender.

But hang on, the dish is not done yet. Since I intend to make this a Main Course Salad, I had to add a good helping of carbs. So I dropped in some of the shell pasta which I had boiled for a baked pasta dish for our little princess (more of that later) and whipped up a basic vinaigrette to hold everything together. Just a splash for the bland tasting pasta.

This is a perfect vegetarian dish and for those times when you need to up your fiber intake but doesn't really care for raw vegetables.


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Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…