Grilled Italian Vegetables With Pasta Recipe

Name: Grilled Italian Vegetables With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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

Servings: persons

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 (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

1
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.
2
Prepare grill.
3
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 halves in half lengthwise.
4
Combine 1/4 teaspoon salt, oil, rind, and basil in a large bowl. Add vegetable mixture, pasta, and cheese; toss well.
5
Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work.
6
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7
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243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Italian Vegetables With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Italian Vegetables With Pasta

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