Penne with Grilled Eggplant and Zucchini Recipe

Name: Penne with Grilled Eggplant and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Eggplant; 1 teaspoon Salt; 2 whole Small Zucchini (or 1 Large); 1/4 cups Olive Oil; 16 ounces, fluid Package Whole Wheat Penne; 1 whole Large Tomato; 1 bunch Fresh Basil, Torn; 2 cups Cooked, Shredded Chicken Breast (optional); 1/4 cups Feta Cheese, Crumbled; Salt And Ground Black Pepper To Taste

Servings: persons

1
Fill a large pot with water and place over high heat to boil.
2
Preheat the grill or a grill pan over medium-high heat.
3
Trim ends off eggplant.
4
Slice in half then into 3/4 strips lengthwise.
5
Place in a colander in the sink, toss with salt and let sit for about 10 minutes.
6
While eggplant is sitting, trim the ends off your zucchini and cut each one into thirds, lengthwise.
7
After 10 minutes, rinse eggplant and pat dry with a paper towel.
8
Toss eggplant and zucchini strips with 1 tablespoon olive oil.
9
Place on the grill or grill pan and cook for 8 minutes, turning once halfway through.
10
You might have to work in two batches.
11
While vegetables are on the grill, boil your penne according to package directions.
12
Place grilled eggplant and zucchini onto a cutting board to cool.
13
Chop tomato and grilled eggplant and zucchini into 3/4 chunks.
14
Drain pasta and pour it back into the pot.
15
Toss with eggplant, zucchini, tomato, basil, chicken and feta.
16
Season with salt and pepper to taste.
17
Enjoy!

384

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 10 ingredients. The key ingredients include: 1 whole Large Eggplant, 1 teaspoon Salt, 2 whole Small Zucchini (or 1 Large), 1/4 cups Olive Oil, and more.

Yes, Penne with Grilled Eggplant and Zucchini 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!

Penne with Grilled Eggplant and Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions