Rigatoni with Grilled Vegetables

Ronda Burgoon

Collingswood, NJ

Makes 4-6 servings

Prep Time: 35 minutes

Cooking Time: 25 minutes

1 lb. uncooked rigatoni

1 baby Italian eggplant, sliced in ½”-thick discs

1 zucchini, halved lengthwise

1 medium onion, sliced

1 red bell pepper, quartered, cored and seeds removed

3 Tbsp. olive oil, divided

salt and freshly ground pepper

1 Tbsp. chopped garlic

1 tsp. Italian herb seasoning

1 tsp. crushed red pepper

1. Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Drain and set aside.
2. Lightly brush all sides of eggplant, zucchini, onion, and bell pepper pieces with 1 Tbsp. olive oil.
3. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side.
4. Transfer to a cutting board. Cut all the vegetables into bite-size pieces.
5. Add remaining 2 Tbsp. olive oil to a large skillet over medium heat.
6. Add garlic, Italian herb seasoning and red pepper flakes and sauté for 1 minute.
7. Stir in the pasta, add the chopped vegetables and toss. Serve.

Variation:

If you don’t want to grill, just cut the vegetables into bite-size pieces, sauté and remove after cooking.