Yield
8 servings (1 3/4 cups each)

How to Make It

Hands On: 40 minutes
Total: 40 minutes

Preheat grill to medium-high heat. Combine eggplant, zucchini, yellow squash, bell pepper and onion in large bowl. Season with salt and black pepper. Drizzle with oil; toss to coat. Place in grill basket.

Grill until vegetables are crisp-tender and slightly charred, stirring frequently. (Cooking time will vary by grill type.) Remove vegetables from grill; cover to keep warm. Set aside.

Toss pasta, tomatoes with their liquid and the vegetables in large bowl until well blended. Sprinkle with cheese. Serve warm.

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