Pasta with grilled vegetables

Monday July 12, 2010 11:00 AM
Ingredients:
  • 1 lb. penne rigati or fusilli
  • 1 eggplant (about 1 lb.)
  • 2 lbs. ripe tomatoes
  • 1 tablespoon chopped garlic
  • Olive oil
  • 1 cup packed fresh basil leaves, thinly sliced
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper

Heat grill. Cook pasta according to package directions.

Slice eggplant 3/4 inch thick. Cut tomatoes in half. Wrap garlic and 1 tsp. oil in foil. Brush one side of eggplant slices and cut side of tomatoes with oil. Place eggplant and tomatoes on grill, oiled side down. Grill tomatoes 3 minutes and eggplant 4 minutes, until vegetables are softened. Add garlic packet and grill 2 to 3 minutes. Turn vegetables; brush with remaining oil in the cup. Grill tomatoes 2 to 3 minutes more and eggplant 4 to 5 minutes more, until charred. Unwrap garlic and transfer with vegetables to a bowl. Cover and cool, 5 minutes.

Skin tomatoes and chop. Return to bowl with any accumulated juices. Cut eggplant into 1/2-inch pieces. Stir in eggplant, basil, 2 T. oil, salt, and pepper. Drain pasta; add and toss to coat. Serve with Italian bread and a tossed salad. Enjoy!


Shared by: Laurie, TheBAG Lady

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