Name: Ratatouille Pasta Salad
Yield: 4 servings
Ingredients: 8 ounces rotelle pasta, cooked and drained; 1 large eggplant (about 1 1/2 lb.); 1/2 teaspoon salt; 1/2 cup chopped onion; 2 medium zucchini, sliced; 1 teaspoon minced garlic; 1/2 green bell pepper, cut into 1 inch strips; 1/2 red bell pepper, cut into 1 inch strips; 1/4 cup olive oil, divided; 1/4 teaspoon fresh ground pepper; 1/2 cup chopped fresh basil; 1 tablespoon chopped fresh parsley; 3 tablespoons lemon juice

8 ounces rotelle pasta, cooked and drained

1 large eggplant (about 1 1/2 lb.)

1/2 teaspoon salt

1/2 cup chopped onion

2 medium zucchini, sliced

1 teaspoon minced garlic

1/2 green bell pepper, cut into 1 inch strips

1/2 red bell pepper, cut into 1 inch strips

1/4 cup olive oil, divided

1/4 teaspoon fresh ground pepper

1/2 cup chopped fresh basil

1 tablespoon chopped fresh parsley

3 tablespoons lemon juice

Ratatouille Pasta Salad

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