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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Italian Vegetables With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions