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Grilled Veggie Pasta Primavera

Yield 8 servings (1 3/4 cups each)

Ingredients

  • 1 medium eggplant, peeled, cut into 1/4-inch slices
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1 medium red bell pepper, cut into 1/2-inch strips
  • 1 medium red onion, peeled, cut into 3/4-inch wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1 package (16 oz each) dry linguine, broken in half, prepared according to package directions
  • 2 cans (14.5 oz each) Hunt's Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil, undrained
  • 1/2 cup shredded Parmesan cheese

How to Make It

  1. 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.