Rigatoni and Grilled Vegetables

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

By Pillsbury Kitchens

June 30, 2010

oz. (3 cups) uncooked rigatoni (large tubular pasta)

(1-lb.) eggplant, peeled, cut into 3/4-inch cubes

medium zucchini, cut into 1/4-inch slices

medium red bell pepper, cut into 1-inch pieces

medium onion, coarsely chopped

tablespoon chopped fresh rosemary

teaspoon grated lemon peel

garlic clove, minced

1/2

teaspoon salt

1/4

teaspoon coarse ground black pepper

tablespoons olive oil

tablespoon lemon juice

Italian plum tomatoes, seeded, coarsely chopped

oz. (1 cup) shredded Gouda cheese

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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.