Grilled Summer Vegetable Pasta

Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.

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Servings 6

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ingredients 13
Prep Time 35 min
Total Time 35 min

Ingredients

8: oz uncooked linguine

4: medium tomatoes, chopped

1/3: cup coarsely chopped fresh basil leaves

6: tablespoons olive or vegetable oil

1/2: teaspoon salt

1/4: teaspoon coarse ground black pepper

2: cloves garlic, finely chopped

1/2: eggplant, cut into 1/2-inch slices

1: medium red bell pepper, quartered

1: medium yellow summer squash, cut in half lengthwise

1: medium onion, cut into 1/2-inch slices

4: oz chèvre (goat) cheese, crumbled

1/3: cup shredded fresh Parmesan cheese

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Directions

1 Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
2 Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
3 In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
4 Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
5 Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
6 Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.