Grilled Italian Vegetables with Pasta

Name: Grilled Italian Vegetables with Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 liters hot cooked penne (about 12 ounces uncooked tube-shaped pasta); 567 grams eggplant, cut into 1/2-inch-thick slices; 118 milliliters thinly sliced fresh basil; 946 milliliters (3-inch) sliced green onions (about 2 bunches); 1 Tbsp grated lemon rind; 2 Tbsps extra-virgin olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 4 plum tomatoes, halved; 1 red bell pepper, seeded and quartered; 1 teaspoon salt, divided; 340 grams zucchini, quartered lengthwise and cut into 1-inch-thick slices

Grilled Italian Vegetables with Pasta might be just the Mediterranean recipe you are searching for. This side dish has 263 calories, 10g of protein, and 7g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up green onions, parmesan cheese, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Eggplant