Rigatoni and Grilled Vegetables

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

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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