Rigatoni and Grilled Vegetables

Name: Rigatoni and Grilled Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 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

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Prep 30 min
Total 30 min
Ingredients 14
Servings 6

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

By Pillsbury Kitchens

Updated June 30, 2010

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

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.