8 ounces uncooked rotini
2 large Chinese eggplant, trimmed and cut into 1/2 " thick slices
1 red bell pepper, cut into quarters and seeded
1 medium zucchini, sliced 1/2" thick lengthwise
2 Roma tomatoes, cut in half
2 medium shallots, quartered
2 cloves garlic, minced
1 teaspoon dried basil
4 tablespoons olive oil, divided
1 tablespoon balsamic or red wine vinegar
Preheat grill to medium. Cook rotini according to package directions. Rinse in cold water; drain.
Meanwhile, in large bowl combine eggplant, red pepper, zucchini, tomatoes, shallots, garlic and basil; mix lightly. Drizzle with 2 tablespoons of the olive oil; toss to coat.
Arrange vegetables on grill. Grill vegetables, turning frequently, 5-10 minutes or until vegetables are slighty charred. Remove vegetables to cutting board and coursely dice.
In a large bowl, combine the rotini, grilled vegetables, remaining 2 tablespoons olive oil and vinegar, and toss to mix. Season with salt and pepper to taste. Serve at room temperature.
- Per Serving
- 15 g
- 3 g
- 4 g
- 1 g
- 0 mg
- 3 mg