Rigatoni And Grilled Vegetables Recipe

Name: Rigatoni And Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked rigatoni pasta (large tubular pasta, 3 cups); 1 (1 lb) eggplant, peeled,cut into 3/4 inch cubes; 1 medium zucchini, cut into 1/4 inch slices; 1 medium red pepper, cut into 1 inch pieces; 1 medium onion, coarsely chopped; 1 tablespoon chopped fresh rosemary; 1 teaspoon grated lemon, rind of; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon coarse ground black pepper; 3 tablespoons olive oil; 1 tablespoon lemon juice; 2 Italian plum tomatoes, seeded,coarsely chopped; 4 ounces shredded gouda cheese (1 cup)

Servings: persons

8 ounces uncooked rigatoni pasta (large tubular pasta, 3 cups)
1 (1 lb) eggplant, peeled,cut into 3/4 inch cubes
1 medium zucchini, cut into 1/4 inch slices
1 medium red pepper, cut into 1 inch pieces
1 medium onion, coarsely chopped
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon, rind of
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon coarse ground black pepper
3 tablespoons olive oil
1 tablespoon lemon juice
2 Italian plum tomatoes, seeded,coarsely chopped
4 ounces shredded gouda cheese (1 cup)

1
In a large saucepan or dutch oven, cook rigatoni to desired doneness as directed on package.
2
Drain; return to saucepan.
3
Cover to keep warm.
4
Meanwhile, heat grill.
5
In large bowl, combine eggplant, zucchini, bell pepper and onion.
6
Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat.
7
Cut 24X18 inch piece of heavy duty foil.
8
Place vegetables in center of foil.
9
Wrap packet securely using double-fold seals, allowing room for heat expansion.
10
When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals.
11
Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
12
Open packet carefully to allow steam to escape.
13
Add hot cooked vegetables to cooked rigatoni; toss gently to mix.
14
Sprinkle with cheese.
15
If desired, garnish with additional rosemary sprigs.

464

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 14 ingredients. The key ingredients include: 8 ounces uncooked rigatoni pasta (large tubular pasta, 3 cups), 1 (1 lb) eggplant, peeled,cut into 3/4 inch cubes, 1 medium zucchini, cut into 1/4 inch slices, 1 medium red pepper, cut into 1 inch pieces, and more.

Yes, Rigatoni And Grilled Vegetables 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.

Rigatoni And Grilled Vegetables

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