Grilled Summer Vegetable Pasta
Source of Recipe
bettycrocker.com
List of Ingredients
8 oz uncooked linguine
4 medium tomatoes, chopped
1/3 cup coarsely chopped fresh basil leaves
6 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 cloves garlic, finely chopped
1/2 eggplant, cut into 1/2-inch slices
1 medium red bell pepper, quartered
1 medium yellow summer squash, cut in half lengthwise
1 medium onion, cut into 1/2-inch slices
4 oz chèvre (goat) cheese, crumbled
1/3 cup shredded fresh Parmesan cheese
Recipe
1. Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
2. Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
3. In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
4. Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
5. Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
6. Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.
SERVES 6
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