Pasta salad with grilled vegetables - bon appetit

Yield: 2 servings;

Measure Ingredient
6 ounces Penne pasta
6 tablespoons Bottled Italian dressing with olive oil
2 mediums Japanese eggplants, cut in half lengthwise
1 large Red bell pepper, quartered
1 medium Zucchini, cut in half lengthwise
1 cup Crumbled feta cheese (about 4 oz)
⅓ cup Slivered fresh basil leaves

Prepare barbecue (medium-high heat). Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Place in large bowl and toss with 3 T dressing.

Meanwhile, grill eggplants, red bell pepper and zucchini until tender and slightly charred, brushing with remaining 3 T dressing and turning occasionally, about 5 minutes. Cut vegetables into 1-inch pieces.

Add vegetables, cheese and basil to pasta and toss to combine. Season to taste with salt and pepper.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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