Grilled Balsamic Vegetables with Penne

3/4 pound eggplant, cut into 1/2 inch slices
1 large red onion, cut into 1/2 inch slices
3 portobello mushrooms, halved
1 bunch asparagus, blanched
1 large fennel bulb, 1/2 inch slices, blanched until tender
3 pieces belgian endive, halved, blanched one minute
3/4 teaspoon salt

1/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon vegetarian worcestershire sauce
2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
3 tablespoons fresh marjoram, minced
4 tablespoons romano cheese, grated
1/2 teaspoon freshly ground black pepper
1 pound (dry) penne rigate, cooked al dente

Salt eggplant on both sides, set aside. Pat dry with paper towels.

Combine marinade ingredients. Add vegetables and marinate for four hours at room temperature, tossing occasionally.

Grill onion and eggplant covered for six minutes. Carefully flip, and move to outer part of grill. Repeat process with remaining vegetables in this order: mushrooms, asparagus, fennel, endive.

Cook pasta according to directions. Heat olive oil and garlic over medium heat for five minutes. (Do not allow garlic to brown.) Stir in marjoram, and add to pasta. Combine ingredients and enjoy.

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