Grilled Veggie Pasta Salad


Serves 6

1/2 cup, olive oil, divided
1 medium eggplant, trimmed and cut into 1-inch thick slices
1 small zucchini, trimmed and cut in half lengthwise
1/2 sweet red pepper, cored and seeded cut into 4 two pieces
1/2 small red onion, quartered
1 cup halved cherry or grape tomatoes
4 cups cooked pasta (penne, bow-tie, rotini, or ziti)
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-2 tablespoons chopped fresh basil
2 tablespoons shredded Parmesan cheese


Lightly coat the vegetables with 1-2 tablespoons of the oil. For a charcoal or gas grill, place vegetables on the rack of the grill over medium-hot coals or medium hot setting. Cover and grill for 3 to 4 minutes for asparagus, turning once, and about 8-10 minutes for the eggplant, zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. If using a grill pan, place vegetables in the pan over medium hot heat.

Cut vegetables into 1/2-inch pieces and toss with tomatoes & pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh basil and Parmesan. Chill and serve. Recipe provided by Chef Scott Wilson of