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Grilled Summer Vegetable Pasta
0 Likes
Prep Time:
35 minutes
Total Time:
35 minutes
Colorful farmers market veggie medley for a vibrant meatless entree.
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
Instructions:
  • Preheat your grill. Cook linguine in a Dutch oven or 4-quart saucepan according to package instructions.
  • In a large bowl, combine tomatoes, fragrant basil, 4 tablespoons of oil, and a pinch of salt and pepper; keep aside.
  • Combine the remaining oil with garlic in a small bowl. Place eggplant, bell pepper, summer squash, and onion in an ungreased 15x10x1-inch pan, then brush with the oil-garlic mixture.
  • Grill the eggplant, bell pepper, summer squash, and onion over medium heat, turning occasionally, until vegetables are crisp-tender, for about 8 to 12 minutes.
  • Roughly chop vegetables and combine with the tomato mixture. Fold in the chèvre carefully.
  • After draining linguine, transfer it to a serving platter. Sprinkle vegetable mixture and Parmesan cheese on top.

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