Grilled Summer Vegetable Pasta

Name: Grilled Summer Vegetable Pasta
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 8 oz uncooked linguine; 4 medium tomatoes, chopped; 1/3 cup coarsely chopped fresh basil leaves; 6 tablespoons olive or vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon coarse ground black pepper; 2 cloves garlic, finely chopped; 1/2 eggplant, cut into 1/2-inch slices; 1 medium red bell pepper, quartered; 1 medium yellow summer squash, cut in half lengthwise; 1 medium onion, cut into 1/2-inch slices; 4 oz chèvre (goat) cheese, crumbled; 1/3 cup shredded fresh Parmesan cheese

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Prep 35 min
Total 35 min
Ingredients 13
Servings 6

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Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.

Qué Rica Vida Cocina

Updated Jul 19, 2011

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Ingredients

8 oz uncooked linguine
4 medium tomatoes, chopped
1/3 cup coarsely chopped fresh basil leaves
6 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 cloves garlic, finely chopped
1/2 eggplant, cut into 1/2-inch slices
1 medium red bell pepper, quartered
1 medium yellow summer squash, cut in half lengthwise
1 medium onion, cut into 1/2-inch slices
4 oz chèvre (goat) cheese, crumbled
1/3 cup shredded fresh Parmesan cheese

Directions

1

Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
2

Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
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. Brush with oil-garlic mixture.
4

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.
5

Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently. If desired, if not, top with chèvre.
6

Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.

Expert Tips

tip 1
To broil, place vegetables on broiler pan and broil 4 to 6 inches from heat using time provided above as a guide.
tip 2
Instead of the chèvre, use 4 oz of plain cream cheese, garlic-herb cream cheese, flavored feta cheese or blue cheese.

Nutrition Information

430 Calories, 22g Total Fat, 14g Protein, 44g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 7g; 35%

Trans Fat: 0g

Cholesterol: 20mg; 6%

Sodium: 550mg; 23%

Potassium: 550mg; 16%

Total Carbohydrate: 44g; 15%

Dietary Fiber: 5g; 23%

Sugars: 7g

Protein: 14g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 35%; 35%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.