grilled - Italian Vegetables, w/pasta
Source of Recipe
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Recipe Link: http://www.cooking.com/recipes/rerecite_print.asp?No=7455&Image=false These smoky vegetables are also great on an appetizer platter with goat
cheese and bread. Salting the eggplant pulls out some of the bitter flavor,
but you can skip that step if you prefer. Any short pasta will work.
grilled - Italian Vegetables, w/pasta
1 1/4 pound eggplant, cut into 1/2 inch thick slices
1 teaspoon salt, divided
3/4 pound zucchini, 1/4'd lengthwise, cut into 1 inch thick slices
1 red bell pepper, seeded and quartered
cooking spray
4 plum tomatoes, halved
4 cups (3 inch) sliced green onions (about 2 bunches)
2 Tablespoons extra virgin Olive oil
1 Tablespoon grated lemon rind
1/2 cup thinly sliced fresh basil
6 cups hot cooked penne, (about 12 ounces uncooked tube
...shaped pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Place eggplant in a colander; sprinkle with 3/4 teaspoon salt.
Toss gently to coat. Cover and let stand 30 minutes.
Rinse eggplant 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 once.
Add tomatoes and onions; cook 5 minutes, turning often.
Remove the vegetables from grill; cut all into 1 inch pieces except tomato.
Cut tomato in 1/2's lengthwise.
Combine 1/4 teaspoon salt, oil, rind, and basil in a large bowl.
Add vegetable mixture, pasta, and cheese; toss well.
Makes 6 servings.
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