The flavor of grilled vegetables pairs deliciously with balsamic vinegar and pasta.
Cooking Technique:Broil-Grill
Prep Time:30+
Cooking Time:20-30 minutes
Yield:8 servings (1-3/4 cups each)
Ingredients
1 medium eggplant, peeled, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1 medium crookneck squash, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 medium red onion, cut into 3/4-inch wedges
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 package (16 ounces) dry linguine, broken in half, prepared according to package directions
2 cans (14.5 ounces) Hunt's® Diced Tomatoes with Balsamic Vinegar, Basil and Olive Oil, undrained
1/2 cup (2 ounces) shredded Parmesan cheese
Directions
1. Preheat grill to medium-high heat. Combine eggplant, zucchini, crookneck squash, bell peppers and onions in large bowl. Season with salt and black pepper. Drizzle with oil; toss to coat. Place in grill basket.
2. Grill until vegetables are crisp-tender and slightly charred, stirring frequently. (Cooking time will vary by grill type.) Remove vegetables from grill; cover to keep warm. Set aside.
3. Toss pasta, tomatoes with their liquid and the vegetables in large bowl until well blended. Sprinkle with cheese. Serve warm.
Cooking Instructions
Cooking Know-How: If using a charcoal grill, place grill rack about 4 inches above medium-hot coals. If using a gas grill that is 20,000 BTUs or less, close the grill cover to decrease cooking time. Regardless of grill type, stir the vegetables frequently for quick and even cooking. Use Your Stove: Combine vegetables, oil and seasonings as directed. Heat large grill pan over high heat. Add half of the vegetables; cook until vegetables have grill marks and are crisp-tender, stirring frequently. Remove vegetables from grill pan; cover to keep warm. Repeat with remaining vegetables. Continue as directed. Use Your Oven: Preheat oven to 450°F. Combine vegetables, oil and seasonings as directed. Spread into single layer in 15x10x1-inch baking pan or onto 2 baking sheets. Bake 15 minutes, or until vegetables are crisp-tender, stirring after 8 minutes. Cover to keep warm. Continue as directed.
