Pasta with Grilled Vegetables

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Makes: 4 to 6  servings Prep 15 mins Cool 5 mins Grill 8 mins

Ingredients

  • 1 pound  penne rigati or fusilli
  • 1 eggplant (about 1 lb.)
  • 2 pounds  ripe tomatoes
  • 1 tablespoon  chopped garlic
  • Olive oil
  • 1 cup  packed fresh basil leaves, thinly sliced
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  ground pepper

Directions

1. Heat grill. Cook pasta according to package directions.

2. Slice eggplant 3/4 inch thick. Cut tomatoes in half. Wrap garlic and 1 teaspoon oil in foil. Brush one side of eggplant slices and cut side of tomatoes with oil. Place eggplant and tomatoes on grill, oiled side down. Grill tomatoes 3 minutes and eggplant 4 minutes, until vegetables are softened. Add garlic packet and grill 2 to 3 minutes. Turn vegetables; brush with remaining oil in the cup. Grill tomatoes 2 to 3 minutes more and eggplant 4 to 5 minutes more, until charred. Unwrap garlic and transfer with vegetables to a bowl. Cover and cool, 5 minutes.

3. Skin tomatoes and chop. Return to bowl with any accumulated juices. Cut eggplant into 1/2-inch pieces. Stir in eggplant, basil, 2 tablespoons oil, salt, and pepper. Drain pasta; add and toss to coat. Makes 4 to 6 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)510,
  • Fat, total(g)15,
  • sat. fat(g)2,
  • carb.(g)83,
  • fiber(g)7,
  • pro.(g)15,
  • sodium(mg)258,
  • Percent Daily Values are based on a 2,000 calorie diet
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