GRILLED VEGETABLES AND PASTA RECIPES

GRILLED ITALIAN VEGETABLES WITH PASTA RECIPE | MYRECIPES

Grilled Italian Vegetables with Pasta Recipe | MyRecipes image

These grilled Italian vegetables are delicious over either pasta or on an appetizer platter with goat cheese and bread.

Provided by MyRecipes

Yield 6 servings (serving size: 2 cups)

Number Of Ingredients 12

Ingredients

1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
¾ 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
½ cup thinly sliced fresh basil
6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
¼ cup (1 ounce) grated fresh Parmesan cheese

Steps:

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 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.

Nutrition Facts : Calories 333 calories, CarbohydrateContent 57 g, CholesterolContent 3 mg, FatContent 7.3 g, FiberContent 6.1 g, ProteinContent 12.2 g, SaturatedFatContent 1.6 g, SodiumContent 295 mg

GRILLED VEGETABLE PASTA RECIPE | MYRECIPES

Grilled Vegetable Pasta Recipe | MyRecipes image

Toss grilled vegetables, penne pasta, and fresh basil for a delicious vegetarian pasta dinner.

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tomatoes, cut into 1-inch slices
1 onion, cut into slices
1 zucchini, cut in half lengthwise
1 yellow squash, cut in half lengthwise
2 garlic cloves, minced
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
8 ounces penne, cooked
¼ cup chopped fresh basil
½ cup freshly grated Parmesan cheese

Steps:

Toss together first 8 ingredients in a large bowl.
Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 6 minutes or until they are tender.
Cut zucchini and squash halves into thin slices, and place in a large bowl. Add remaining grilled vegetables, pasta, and basil, tossing gently; sprinkle with cheese.

Nutrition Facts : Calories 368 calories, CholesterolContent 8 mg, FatContent 11.3 g, SodiumContent 497 mg

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