Grilled Italian Vegetables with Pasta

Grilled Italian Vegetables with Pasta
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  • 4 plum tomatoes, halved
  • ¾ pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
  • 1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 teaspoon salt, divided
  • ½ cup thinly sliced fresh basil
  • 1 tablespoon grated lemon rind
  • + 5 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • Cooking spray
    • 4 cups (3-inch) sliced green onions (about 2 bunches)
    • 1 red bell pepper, seeded and quartered
    • 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)

Place eggplant in a colander; sprinkle with 3/4 teaspoon salt. Toss gently to coat. Cover and let stand 30 minutes. Rinse eggplant with cold water, and drain well. Prepare grill. Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning once. Add...

View full recipe at My Recipes


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