Rigatoni and grilled vegetables

[Guest guest]

3 c. uncooked rigatoni

1 eggplant, peeled, cut into 3/4 in. cubes

1 md. zucchini, but into 1/4 in. slices

1 md. red bell pepper, cut into 1 in. pieces

1 md. onion, coarsely chopped

1 Tbl. chopped rosemary

1 tsp. grated lemon peel

1 garlic close, minced

1/2 tsp. salt

1/4 tsp. coarse ground black pepper

3 Tbl. olive oil

1 Tbl. lemon juice

2 Italian plum tomatoes, seeded, coursely chopped

1 c. shredded low fat gouda cheese

 

In large saucepan or dutch oven, cook rigatoni to desired doneness. Drain; return to saucepan. Cover to keep warm. Meanwhile, heat grill. In large bowl, combine eggplant, zucchini, bell pepper and onion. Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat. Cut 24x18 piece of foil and line with parchment paper. Place vegetables in center of foil. Wrap packet securely using double fold seals, allowing room for heat expansion. When ready to grill, place packet, seam side down, over medium-high heat. Cook 8-10 min, turning once halfway through cooking and adding tomatoes after 4-5 minutes of cooking time. Open packet carefully to allow steam to escape. Add hot cooked vegetables to cooked rigatoni; toss gently to mix. Sprinkle with cheese.

 

Karla B.