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Pasta and Grilled Vegetables with Goat Cheese

This vibrant vegetable entrée is light and delicious. To ensure even grilling, cut the vegetables into large, similar-sized pieces. After they’re cooked, they’re chopped into bite-sized pieces. You can substitute yellow squash for zucchini.

Yield: 4 servings (serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons basil)

 

Ingredients:

•  1 large zucchini, quartered lengthwise (about 8 ounces)

•  1 red bell pepper, cut into 4 wedges

•  1 leek, trimmed and halved

•  1 (14-ounce) can artichoke hearts, drained

•  1 head radicchio, quartered

•  1/2 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

•  Cooking spray

•  4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

•  1 cup grape or cherry tomatoes

•  3/4 cup (3 ounces) crumbled goat cheese

•  2 tablespoons chopped fresh basil

 

Preparation:

1.  Prepare grill.

2.  Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.

3.  Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

 

Source: MyRecipes

These grilled Italian vegetables are delicious over either pasta or on an appetizer platter with goat cheese and bread.

 

Ingredients:

• 1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices

• 1 teaspoon salt, divided

• 3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices

• 1 red bell pepper, seeded and quartered

• Cooking spray

• 4 plum tomatoes, halved

• 4 cups (3-inch) sliced green onions (about 2 bunches)

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon grated lemon rind

• 1/2 cup thinly sliced fresh basil

• 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)

• 1/4 cup (1 ounce) grated fresh Parmesan cheese

 

Preparation:

1.  Place eggplant in a colander; sprinkle with 3/4 teaspoon salt. Toss gently to coat. Cover and let stand 30 minutes. Rinse eggplant with cold water, and drain well.

2.  Prepare grill.

3.  Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning once. Add tomatoes and onions; cook 5 minutes, turning often. Remove the vegetables from grill; cut all into 1-inch pieces except tomato. Cut tomato halves in half lengthwise.

4.  Combine 1/4 teaspoon salt, oil, rind, and basil in a large bowl. Add vegetable mixture, pasta, and cheese; toss well.

 

Note:

Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work.

 

Cooking Light

JUNE 2000

 

Source: Cooking Light