This recipe is the result of a spontaneous idea. Last week we had potluck at work. Actually, to be more precise, we had a potluck week! Have I mentioned that I am really enjoying my new job? ;) Ok, so one of those days was dedicated to soups and salads. <\/span><\/p>\n

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.<\/span><\/p>\n

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.. <\/span><\/p>\n

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<\/a> <\/span>in one of my previous posts.<\/span><\/p>\n

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