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GRILLED
ITALIAN VEGETABLES WITH PASTA
These
smoky vegetables are also great on an appetizer
platter with goat cheese and bread. Salting
the eggplant pulls out some of the bitter
flavor, but you can skip that step if you
prefer. Any short pasta will work.
1
(1 1/4-pound) eggplant, cut into 1/2-inch-thick
slices
1 teaspoon salt, divided
3/4 pound zucchini, quartered lengthwise
and cut into 1-inch-thick slices
1 red bell pepper, seeded and quartered
Cooking spray
4 plum tomatoes, halved
4 cups (3-inch) sliced green onions (about
2 bunches)
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
1/2 cup thinly sliced fresh basil
6 cups hot cooked penne (about 12 ounces
uncooked tube-shaped pasta)
1/4 cup (1 ounce) grated fresh Parmesan
cheese
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Place
egg plant 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 tomatoes and onions; cook 5 minutes,
turning often. Remove the vegetables from grill;
cut all into 1-inch pieces except tomato. Cut
tomato halves in half lengthwise.
Combine
1/4 teaspoon salt, oil, rind, and basil in a large
bowl. Add vegetable mixture, pasta, and cheese;
toss well.
Serves
6.
1
Serving - 2 cups - Calories: 333 (Cal. from fat:
20%), Fat: 7.3g (Saturated: 1.6g), Cholesterol:
3mg, Sodium: 295mg, Carbohydrate: 57g, Protein:
12.2g.
[Cooking
Light, June 2000]
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