Rigatoni And Grilled Vegetables

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 8 ounces uncooked rigatoni pasta (large tubular pasta, 3 cups)
• 1 (1 lb) eggplant, peeled,cut into 3/4 inch cubes
• 1 medium zucchini, cut into 1/4 inch slices
• 1 medium red pepper, cut into 1 inch pieces
• 1 medium onion, coarsely chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon grated lemon, rind of
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 italian plum tomatoes, seeded,coarsely chopped
• 4 ounces shredded gouda cheese (1 cup)

Recipe

• 1 in a large saucepan or dutch oven, cook rigatoni to desired doneness as directed on package.
• 2 drain; return to saucepan.
• 3 cover to keep warm.
• 4 meanwhile, heat grill.
• 5 in large bowl, combine eggplant, zucchini, bell pepper and onion.
• 6 add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat.
• 7 cut 24x18 inch piece of heavy duty foil.
• 8 place vegetables in center of foil.
• 9 wrap packet securely using double-fold seals, allowing room for heat expansion.
• 10 when ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals.
• 11 cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
• 12 open packet carefully to allow steam to escape.
• 13 add hot cooked vegetables to cooked rigatoni; toss gently to mix.
• 14 sprinkle with cheese.
• 15 if desired, garnish with additional rosemary sprigs.