Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium eggplant, peeled, cut into 1/4-inch slices | ||
| 1 medium zucchini, cut into 1/4-inch slices | ||
| 1 medium crookneck squash, cut into 1/4-inch slices | ||
| 1 medium red bell pepper, cut into 1/2-inch strips | ||
| 1 medium red onion, peeled, cut into 3/4-inch wedges | ||
| ½ tsp. salt | ||
| ¼ tsp. ground black pepper | ||
| ¼ c. olive oil | ||
| 1 (16 oz) pkg linguine, broken in half, prepared according to package directions | ||
| 2 (14.5 oz each) cans Hunt's diced tomatoes, undrained | ||
| ½ c. shredded Parmesan cheese |
Directions
- Preheat grill to medium-high heat. Combine eggplant, zucchini, squash, bell pepper and onion in a large bowl. Season with salt and pepper. Drizzle with oil; toss to coat. Place in grill basket.
- Grill until vegetables are crisp-tender and slightly charred, stirring frequently (cooking time will vary by grill type). Remove vegetables from grill; cover to keep warm. Set aside.
- Toss pasta, undrained tomatoes and vegetables in a large bowl until well blended; sprinkle with cheese. Serve warm.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 5mg
- Sodium: 530mg
- Total Carbohydrates: 52g
- Protein: 13g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 80%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
www.hunts.com, Hy-Vee Seasons Fall 2007.