Summer Vegetables with Bowtie Pasta

Summer Vegetables with Bowtie Pasta

Ingredients

1 cup fresh homegrown herbs, coarsely chopped (basil, oregano, rosemary, parsley)
3 tablespoons Dierbergs extra virgin olive oil
2 teaspoons grated lemon peel
1 clove garlic, minced
Coarse salt and freshly ground pepper
1 small homegrown eggplant, peeled and sliced ½ inch thick
2 medium homegrown zucchini, halved lengthwise
1 homegrown bell pepper, quartered and seeded
1 bunch green onion, trimmed
1 small lemon, halved
12 ounces Dierbergs bowtie pasta (about 6 cups), cooked according to package directions
¾ cup chopped tomato
½ cup Sargento grated parmesan cheese

Directions

In small bowl, combine herbs, olive oil, lemon peel, garlic, salt, and pepper.

Brush eggplant, zucchini, and bell pepper with herb mixture. Place vegetables on grid over medium-high heat; grill until crisp-tender and lightly charred, about 3 to 5 minutes per side. Brush green onions with herb mixture. Place onions diagonally on grid over medium-high heat; grill turning occasionally until crisp-tender and lightly charred, about 3 to 5 minutes. Brush cut-sides of lemon with herb mixture. Place lemons cut-side down on oiled grid over medium-high heat; grill until lightly charred and grill marks appear, about 2 to 3 minutes. Cut grilled vegetables into bite-size pieces.

In large bowl, combine grilled vegetables, pasta, tomato, and cheese. Squeeze lemon halves over pasta and drizzle remaining herb mixture over top; toss until well mixed. Serve warm or chilled.

Servings: 8
Serving Size: Nutrition not available.

Per Serving