This is my new favorite because it is so easy, fast and sooo good! Thanks Nay and Pete for being my giunie pigs! never been a huge fan of egg plant but it is so good in this!
Grilled Ratatouille
Dressing:
2 Tblsp balsamic vinegar
2 garlic cloves, pressed
2 tsp dried oregano leaves
½ tsp salt
vegetables and pasta:
5 plum tomatoes, cut in half lengthwise
1 med. Eggplant (1 1/2 lbs), cut into ½” slices
1 med zucchini, cut into ½” slices
1 large green bell pepper, seeded and cut into quarters
1 large sweet onion, cut into 1/2” slices
¼ c veggie oil
2 Tblsp snipped fresh parsley
1 lb uncooked pasta, penne or rigatoni
grated fresh parmesan cheese
1.For dressing, combine balsamic vinegar, pressed garlic, oregano and salt in small bowl and whisk. Set aside.
2.Prepare grill for direct cooking over medium heat . prepare vegetables. Brush vegetables with oil. Snip parsley and set aside.
3.Meanwhile, bring 4 quarts water to a boil and cook pasta according to directions, drain and keep warm.
4.Place vegetables on grill. Grill onion 10-12 minutes and tomatoes, eggplant, zucchini and bell pepper 6-8 minutes. Turn once on grill.
5.Remove vegetables from grill; cut into bite-size pieces. Place vegetables in colander bowl and drizzle with dressing and mix gently.
6.Place pasta in large shallow pasta bowl or platter, spoon veggies over warm pasta, sprinkle with parmesan and parsley.
EnJOY!
