Grilled Vegetable Salad
Source of Recipe
Jo Gainey
1 package (16 ounces) penne pasta, cooked to al dente stage, chilled
1 medium eggplant, peeled, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1 medium crookneck squash, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 medium red onion, cut into 3/4-inch wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cans (14.5 ounces) canned diced Tomatoes with Balsamic Vinegar, Basil and
Olive Oil, undrained* (Hunts makes some of these)
1/2 cup (2 ounces) shredded dry Parmesan cheese
Directions
Preheat grill (or use wok) to high heat. Combine eggplant, zucchini,
crookneck squash, bell peppers and onions in large bowl. Season with salt
and black pepper. Drizzle with oil; toss to coat. Cook until vegetables are
crisp-tender and slightly charred, stirring frequently. (Cooking time will
vary by grill type.) Remove vegetables from grill; Set aside to cool.
Toss pasta, tomatoes with their liquid and the vegetables in large bowl.
Sprinkle with cheese. Serve chilled.
*If the canned tomatoes with balsamic vinegar and basil is not available,
use a good quality diced tomatoes and add 1/4 cup balsamic vinegar, 1/4 cup
olive oil,
and 2 Tablespoons chopped fresh basil.
**Italian dressing from a bottle will often substitute for separate oil and
vinegar, if required.
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