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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Servings 6

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ingredients 14
Prep Time 30 min
Total Time 30 min

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

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Directions

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.