Rigatoni With Grilled Vegetables

Southern Living Cooking School
Prep: 20 min., Cook: 25 min., Grill: 10 min. Serve Rigatoni With Grilled Vegetables on a platter to pass around the table, family style.
Makes 4 servings


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1 (1-lb.) box rigatoni pasta
1 medium eggplant, peeled and cut into 2-inch pieces
1 large zucchini, cut into 2-inch pieces
1 large yellow onion, cut into 2-inch pieces
2 tablespoons olive oil
1 (26-oz.) jar mushroom-and-garlic pasta sauce
1/3 cup freshly shredded or grated Parmesan-Romano cheese blend


1. Cook pasta according to package directions. Drain; set pasta aside, and keep warm.

2. Toss together eggplant and next 3 ingredients.

3. Grill vegetables in a grill wok, covered with grill lid, over high heat (400º to 500º) 10 minutes or until crisp-tender, stirring occasionally. Remove vegetables from heat.

4. Heat pasta sauce in a medium saucepan over medium heat 5 minutes or until warm, stirring often. Place pasta on a serving platter; spoon sauce evenly over pasta, and top with vegetables. Sprinkle with cheese; serve immediately.

Created date

April 2007