Penne with Grilled Vegetables

10 cups mixed vegetable chunks (eggplant, squash, onions, peppers), about 2 pounds
1/3 cup extra-virgin olive oil
2 tablespoons fresh minced rosemary or thyme
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1 pound penne pasta
grated Parmesan cheese, as desired
wine vinegar or balsamic
1/4 cup V-8 juice
extra olive oil

Prepare grill or heat broiler. In a large bowl, toss vegetable chunks with oil, herb, garlic, salt and pepper. Transfer to a grill basket or shallow roasting pan. Grill or broil, turning occasionally, until tender and lightly browned, about 25 minutes. Meanwhile, boil pasta in salted water. When cooked al dente, drain and return to large pan. Toss in grilled vegetables and Parmesan to flavor.

If more moisture is desired, whisk together 2 tablespoons each wine vinegar and extra olive oil and V-8 juice. Toss with pasta.

Yield: 6 to 8 servings

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