Grilled Vegetables and Goat Cheese Pasta Salad
Ingredients
The pasta
The vegetables
-
1
large
eggplant
-
1
large
zucchini
-
1
large
red bell pepper
The dressing
-
1-2
tbsp
extra virgin olive oil
-
3
tsp
extra virgin olive oil
-
2
tsp
fresh lemon juice
-
2
tbsp
fresh basil, finely chopped
-
1
clove
garlic, minced
-
½
tsp
salt
-
½
tsp
ground black pepper
The cheese
-
3
oz
soft unripened goat cheese, crumbled
Instructions
- Preheat the grill to medium-high heat and cook the pasta according to package instructions, then drain and set aside.
- Slice the eggplant and zucchini into 1" thick slices, and cut the bell pepper in half, removing seeds and flattening it.
- Brush the vegetables with olive oil and season with salt and pepper.
- Grill the vegetables for about 4-5 minutes per side until grill marks appear.
- Remove the grilled vegetables, let them cool, and cut them into bite-sized pieces.
- Combine the cooked pasta, grilled vegetables, olive oil, lemon juice, fresh basil, garlic, salt, and pepper, and toss gently.
- Transfer to a serving plate, sprinkle with crumbled goat cheese and additional basil if desired.
- Serve immediately or refrigerate until ready to eat.
Nutrition Facts (estimated)
Servings
4
Calories
428
Total fat
12g
Total carbohydrates
63g
Total protein
15g
Sodium
380mg
Cholesterol
9mg
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