Yield: 2 servings;
|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>