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Thursday, September 8, 2011

Grilled Italian Vegetables with Pasta

This is a great pasta chock full of fresh summer veggies. Next time I will add some olives to give it another layer of flavor. We actually ended up liking this best with some fresh tomato sauce over it.


Ingredients:
1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
1 red bell pepper, seeded and quartered
Cooking spray
4 plum tomatoes, halved
4 cups green onions (about 2 bunches), sliced into 3-inch strips
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1/2 cup thinly sliced fresh basil
6 cups hot cooked penne (about 12 ounces uncooked)
1/4 cup grated fresh Parmesan cheese
Directions:
(Optional step to remove some of the bitterness of the eggplant): place eggplant slices in a colander and sprinkle with 3/4 teaspoon salt; toss to coat. Cover and let stand 30 minutes. Rinse with cold water and drain well.

Prepare grill.

Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning as needed. Add tomatoes and onions to the grill and cook all veggies and additional 5 minutes, turning often, until softened and slightly charred.

Remove veggies from grill and cut all into 1 inch pieces except for the tomatoes. Cut the tomatoes in half lengthwise.

In a large bowl, combine 1/4 teaspoon salt, oil, zest, and basil. Add the pasta, the veggies, and the cheese. Toss until well incorporated. Serve.
Servings: 6
Calories: 333

Adapted from Cooking Light.


 

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C + C Marriage Factory: Grilled Italian Vegetables with Pasta

Grilled Italian Vegetables with Pasta

This is a great pasta chock full of fresh summer veggies. Next time I will add some olives to give it another layer of flavor. We actually ended up liking this best with some fresh tomato sauce over it.


Ingredients:
1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
1 red bell pepper, seeded and quartered
Cooking spray
4 plum tomatoes, halved
4 cups green onions (about 2 bunches), sliced into 3-inch strips
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1/2 cup thinly sliced fresh basil
6 cups hot cooked penne (about 12 ounces uncooked)
1/4 cup grated fresh Parmesan cheese
Directions:
(Optional step to remove some of the bitterness of the eggplant): place eggplant slices in a colander and sprinkle with 3/4 teaspoon salt; toss to coat. Cover and let stand 30 minutes. Rinse with cold water and drain well.

Prepare grill.

Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning as needed. Add tomatoes and onions to the grill and cook all veggies and additional 5 minutes, turning often, until softened and slightly charred.

Remove veggies from grill and cut all into 1 inch pieces except for the tomatoes. Cut the tomatoes in half lengthwise.

In a large bowl, combine 1/4 teaspoon salt, oil, zest, and basil. Add the pasta, the veggies, and the cheese. Toss until well incorporated. Serve.
Servings: 6
Calories: 333

Adapted from Cooking Light.


 

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