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
Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion.
Brush with oil-garlic mixture.
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.
Coarsely chop vegetables; add to tomato mixture.
Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.