Rigatoni with Grilled Veggies
Rigatoni with Grilled Veggies might be just the side dish you are searching for. Watching your figure? This vegan recipe has 374 calories, 11g of protein, and 8g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have baby eggplant, onion, pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Preheat a grill or grill pan over medium-high heat.
Bring a large pot of salted water to a boil over high heat.
Add pasta and cook until al dente about 8 minutes.
Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil.
Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side.
Transfer to a cutting board and cut all the vegetables into bite-size pieces.
Add remaining 2 tablespoons olive oil to a large skillet over medium heat.
Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss.
Transfer to a serving dish and serve immediately.