Grilled Summer Vegetable Pasta Salad

For the grilled vegetables
1 eggplant, sliced into thin round
3 zucchini, sliced thin long ways
1 yellow pepper, cleaned and cut in half
2 cups grape tomatoes
extra virgin olive oil

For the pasta salad  
8 ounces of your favorite pasta, I used Fresina's Fleur De Lis pasta
1/4 cup extra virgin olive oil
3 garlic cloves, grated
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Parmesan cheese, grated (reserve 2 tablespoons for garnish)

Preheat grill to medium-high.

Cook pasta according to package directions.  Remove from heat and toss in 1 tablespoon extra virgin olive oil.  Allow to cool.

In a small bowl combine 1/4 cup olive oil, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Stir to combine and set aside.

Place sliced veggies in a single layer on 2 baking sheets.  Drizzle both sides of veggies with olive.  Be careful not to use too much.  Note:  Eggplant absorbs like  sponge, use care.  Sprinkle lightly with salt and pepper.

Place veggies on grill and allow to cook until they they are nicely charred with grill marks, about 3 minutes.  Flip and grill the second side.  Remove tomatoes after grilling the first side.

Remove from grill and slice vegetables into bite sized pieces.  Add vegetables and cheese to pasta and toss gently to combine.  Drizzle olive oil and garlic sauce over top.  Toss gently to coat.  Garnish with remaining cheese.

Serve cold or warm in the microwave for a nice treat.  Enjoy!

Recipe printed from
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