Rigatoni and Grilled Vegetables

Dinner ready in 30 minutes! Enjoy pasta and grilled vegetables in a new way - a delicious meal.

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  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 6
 

Ingredients

8
oz. (3 cups) uncooked rigatoni (large tubular pasta)
1
(1-lb.) eggplant, peeled, cut into 3/4-inch cubes
1
medium zucchini, cut into 1/4-inch slices
1
medium red bell pepper, cut into 1-inch pieces
1
medium onion, coarsely chopped
1
tablespoon chopped fresh rosemary
1
teaspoon grated lemon peel
1
garlic clove, minced
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
3
tablespoons olive oil
1
tablespoon lemon juice
2
Italian plum tomatoes, seeded, coarsely chopped
4
oz. (1 cup) shredded Gouda cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan or Dutch oven, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
  • 2 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-inch piece of heavy-duty foil. Place vegetables in center of foil. Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
  • 4 Open packet carefully to allow steam to escape. Add hot cooked vegetables to cooked rigatoni; toss gently to mix. Sprinkle with cheese. If desired, garnish with additional rosemary sprigs.
  • 1 In large saucepan or Dutch oven, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
  • 2 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-inch piece of heavy-duty foil. Place vegetables in center of foil. Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
  • 4 Open packet carefully to allow steam to escape. Add hot cooked vegetables to cooked rigatoni; toss gently to mix. Sprinkle with cheese. If desired, garnish with additional rosemary sprigs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
),
Cholesterol
20mg
20%;
Sodium
340mg
340%;
Total Carbohydrate
37g
37%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
40%;
Calcium
15%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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