Grilled Summer Vegetable Pasta

Grilled Summer Vegetable Pasta
You can never have too many main course recipes, so give Grilled Summer Vegetable Pastan a try. This recipe serves 6. One portion of this dish contains around 12g of protein, 20g of fat, and a total of 378 calories. Head to the store and pick up vegetable oil, eggplant, garlic, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
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LinguineLinguine
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Dutch OvenDutch Oven
Sauce PanSauce Pan
GrillGrill
2
Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
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Salt And PepperSalt And Pepper
TomatoTomato
BasilBasil
Cooking OilCooking Oil
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BowlBowl
3
In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion.
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Summer SquashSummer Squash
Bell PepperBell Pepper
EggplantEggplant
GarlicGarlic
OnionOnion
Cooking OilCooking Oil
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BowlBowl
Frying PanFrying Pan
4
Brush with oil-garlic mixture.
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GarlicGarlic
Cooking OilCooking Oil
5
Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
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Summer SquashSummer Squash
Bell PepperBell Pepper
VegetableVegetable
EggplantEggplant
OnionOnion
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GrillGrill
6
Coarsely chop vegetables; add to tomato mixture.
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VegetableVegetable
TomatoTomato
7
Add chvre; mix gently.
8
Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.
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ParmesanParmesan
VegetableVegetable
LinguineLinguine
DifficultyHard
Ready In35 m.
Servings6
Health Score15
Dish TypesSide Dish
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