Grilled Summer Harvest Pasta
Ingredients
1 lb.
eggplant, peeled and ends trimmed, cut crosswise into ½" thick planks
1 lb.
zucchini, ends trimmed, cut lengthwise into ¼" thick planks
1
large red bell pepper (stem, seeds and membranes removed), cut into 1" strips
1
red onion, peeled and ends trimmed, cut into ¼" slices
1 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for grilling the veggies
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 cloves
garlic, finely minced
1 pt.
cherry or grape tomatoes, halved
8 oz.
short pasta noodles, prepared according to pkg. directions and kept warm
3 ½ oz.
soft mild goat cheese, sliced into rounds or crumbled
- chopped fresh thyme leaves and Italian parsley, for garnishing
Directions
- Preheat grill to medium-high heat; clean grill grates.
- Completely but lightly coat eggplant, zucchini, bell pepper and onion with oil; season to taste with salt and pepper.
- Grill veggies directly over heat, covered, until browned and tender when pierced with a fork, turning several times until done (3-4 min. for the zucchini, 4-6 min. for the bell pepper, 6-10 min. for the eggplant and 8-10 min. for the onion).
- Chop grilled vegetables into bite-size pieces; set aside and keep warm.
- In an extra-large skillet, heat 1 tbsp. olive oil over medium-high heat until it shimmers but does not smoke.
- Add garlic and tomatoes to the pan; sauté, stirring occasionally, until tomatoes begin to soften (3-4 min.). Season with salt and pepper to taste.
- Add warm pasta and chopped grilled veggies to the pan; adjust seasoning to taste.
- Cook and stir pasta for 1-2 min. until hot.
- Stir in cheese.
- Garnish with herbs; serve immediately.
