As last weekend I had brought home from my parents’ garden a big pumpkin, I got the ‘fabulous’ idea to make a pasta salad with baked pumpkin. After baking the chopped pieces, the result was way far from what I had originally planned. Not one single trace of a crispy baked pumpkin. It looked ready to be turned into a soup. That’s how soft it was.

Fortunately, I had still an eggplant and bell peppers in the fridge. So I grilled those. After marinating them together with the feta cheese, I was more than satisfied with the result! The roasted pumpkin seeds added the extra crunchiness to the salad, and they kind of replaced the missing pumpkin.. 

This weekend I had to make this salad again. And this time I added zucchini as well. The intense flavor of grilled bell peppers combined with eggplants and zucchini is a perfect match. Mediterranean flavors at its best! If you are in a rush, you can always buy the grilled vegetables in a jar. I recommend investing a little more time though and prepare them yourself, if possible. You can find more instructions as to how to roast and marinate bell peppers here in one of my previous posts.

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