Veggie Primavera

[Guest guest]

Veggie Primavera

 

1 medium eggplant, peeled, cut into 1/4 " slices

1 medium zucchini, cut into 1/4 " slices

1 medium yellow crookneck squash, cut into 1/4 " slices

1 medium red bell pepper, cut into 1/2 " strips

1 medium red onion, cut into 3/4 " wedges

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup olive oil

1 pkg. (16 oz.) dry linguine, broken in half, cooked according to package

directions

2 cans (14.5 oz. ea.) Hunt's® Diced Tomatoes with Balsamic Vinegar, Basil and

Olive Oil, undrained

1/2 cup (2 oz.) shredded Parmesan cheese

 

Preheat grill to medium high heat. Combine eggplant, zucchini, crookneck

squash, bell peppers

and onions 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.

 

Makes: 8 servings (1-3/4 cups each).