Place eggplant in a colander; sprinkle with 3/4 teaspoon salt. Toss gently to coat. Cover and let stand 30 minutes. Rinse eggplant with cold water, and drain well.
Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning once. Add tomatoes and onions; cook 5 minutes, turning often. Remove the vegetables from grill; cut all into 1-inch pieces except tomato. Cut tomato halves in half lengthwise.
Combine 1/4 teaspoon salt, oil, rind, and basil in a large bowl. Add vegetable mixture, pasta, and cheese; toss well.
Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work.
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Great recipe! My husband doesn't like eggplant so I used portobello mushrooms instead. Served it with a green salad and bread. The sauce was simple and just right. We don't like a lot of oil or fat and this felt very clean eating it. You could really taste the lemon rind and basil! The taste of vegetables cooked on the grill gave it a special quality. Will definitely make it again, even for company.
Wonderful! I chose to use whole wheat angel hair pasta instead and it tasted great. Loved the great flavors and fresh basil makes everything taste so fresh. Served with ciabatta bread and Malbec wine. This we will do again soon!
Used a green pepper since I was out of red, and Vidalia onion slices instead of green; no lemon rind or basil. Grilled a chicken breast marinated in Italian dressing, chopped and added it to the veggies at the end. Added a little more Italian dressing at the end too, and some hot pepper flakes, after reading that others found it bland. Good enough for company.
This recipe is great for a weeknight meal in the summer! Its perfect for using the grill and getting in all those yummy veggies. I loved it and thought it was prefect as is, although my husband thought it was a bit bland. Will def make thins again and may add some spice to make it more flavorful for him.
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