Grilled Summer Vegetable Pasta

 

8

oz uncooked linguine

4

medium tomatoes, chopped

1/3

cup coarsely chopped fresh basil leaves

6

tablespoons olive or vegetable oil

1/2

teaspoon salt

1/4

teaspoon coarse ground black pepper

2

cloves garlic, finely chopped

1/2

eggplant, cut into 1/2-inch slices

1

medium red bell pepper, quartered

1

medium yellow summer squash, cut in half lengthwise

1

medium onion, cut into 1/2-inch slices

4

oz chèvre (goat) cheese, crumbled

1/3

cup shredded fresh Parmesan cheese

• 1 Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
• 2 Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
• 3 In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
• 4 Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
• 5 Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
• 6 Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.