Penne With Grilled Vegetables Recipe

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Salads

Cheese and Egg Salad

Penne With Grilled Vegetables

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Ingredients:
10 cups mixed vegetable chunks (eggplant, squash, onions, peppers), about 2 lbs.
1/3 cup extra-virgin olive oil
2 Tbs. fresh minced rosemary or thyme
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. ground pepper
1 lb. penne pasta
Grated Parmesan cheese, as desired

Directions:
Optional:

Wine vinegar or balsamic
1/4 cup V-8 juice
Extra olive oil

Preparation:

Prepare grill or heat broiler. In a large bowl, toss vegetable chunks with oil, herb, garlic, salt and pepper. Transfer to a grill basket or shallow roasting pan. Grill or broil, turning occasionally, until tender and lightly browned, about 25 minutes. Meanwhile, boil pasta in salted water. When cooked al dente, drain and return to large pan. Toss in grilled vegetables and Parmesan to flavor. If more moisture is desired, whisk together 2 tablespoons each wine vinegar and extra olive oil and V-8 juice. Toss with pasta.

Variation: Garnish with 3 ounces prosciutto strips or make a main meal by topping with grilled tuna, Italian sausage or kielbasa and/or provolone strips.

Yield: 6 to 8 servings