Grilling vegetables brings out the flavors of this pasta main dish. Grill vegetables in large pieces; then chop and toss with pasta.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
grill:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl combine basil, feta cheese, pine nuts, garlic, jalapeno pepper, and lemon peel. Set aside.

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  • Prepare spaghetti according to package directions. Drain. Toss pasta with olive oil, lemon juice, and salt. Cover and keep warm.

  • Meanwhile, prepare vegetables. If using leeks, trim root end and tough green leaves; halve leeks lengthwise and wash thoroughly. If using onions, cut into 3/4-inch slices. If using eggplant, peel if desired, and cut into 3/4-inch slices. If using zucchini, halve lengthwise. Brush vegetables with olive oil or cooking oil.

  • Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. Add half the eggplant, onions, and tomatoes to grill pan; grill about 5 minutes per side or until brown and tender. Repeat with remaining vegetables.

  • Cut vegetables into bite-size chunks. On a large platter swirl pasta with a fork to make a large nest, or divide pasta among 4 plates. Transfer vegetable mixture from cutting board to pasta nests. Sprinkle feta mixture over all. Makes 4 servings.

For tabletop grill:

Preheat grill according to manufacturers directions. Grill leeks or onions, eggplant, and tomato slices on grill until eggplant and onion are tender and tomato is heated through. If using a covered grill, close lid. For covered grill, allow 5 to 6 minutes for leeks, 4 to 5 minutes for eggplant and onion, and 2 to 3 minutes for tomatoes. (For open grill, allow 12 to 14 minutes for leeks, 8 to 10 minutes for eggplant, and 4 to 5 minutes for tomatoes, turning once.)

Nutrition Facts

371 calories; fat 18g; cholesterol 16mg; saturated fat 5g; carbohydrates 43g; mono fat 11g; poly fat 2g; insoluble fiber 5g; sugars 6g; protein 10g; vitamin a 1117.6IU; vitamin c 21.8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 129mcg; vitamin b12 0.3mcg; sodium 458mg; potassium 419mg; calcium 131.3mg; iron 2.3mg.
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