To super-size a grilled veggie dish, I added pasta. To give the salad a Mediterranean flair, I tossed in some olives and feta cheese.
—TINA REPAK MIRILOVICH JOHNSTOWN, PA
PREP: 40 MIN. • GRILL: 10 MIN. • MAKES: 26 SERVINGS (3/4 CUP EACH)
1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1 1/2 cups (6 ounces) crumbled feta cheese
2 cans (2 1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
2. Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
3. Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.