Pasta Salad With Grilled Vegetables - Bon Appetit Recipe
Yield: 2 servings;Recipe by luhu.jp
Ingredients:
6 ounce: Penne pasta,
6 tbsp: Bottled Italian dressing with olive oil,
2 medium: 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
1/3 cup: Slivered fresh basil leaves,
Directions:
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 &
Source from luhu.jp
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 &
Source from luhu.jp