So Tasty We're Considering Becoming Vegetarians

Last night I grilled some vegetables and mixed them with pasta. The meal was so tasty that my daughter and husband were seriously talking about being vegetarians. Since we all still enjoy meat, we decided to just eat more vegetarian meals - like this one. This recipe can easily be adapted to whatever grill-able vegetables you have on hand. Adjust the amount of vegetables to your taste (e.g., less zucchini, more tomato, no onion). The key to the flavor of this dish is the lemon zest added to the olive oil. Try it and let me know what you think.

GRILLED VEGETABLES WITH PASTA

1 lb penne (or other short pasta)

1 eggplant

1 teaspoon salt, divided

2 medium zucchini

1 red bell pepper

1 tomato

1 onion

4 tablespoons olive oil

1 tablespoon lemon zest

1/2 cup fresh basil, chopped

1 teaspoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

1/2 cup grated Parmesan or Romano cheese

• Peel eggplant and cut into 1/2-inch thick slices.
• Place eggplant in a colander and sprinkle with 3/4 teaspoon of salt.
• Let stand for 30 minutes and then rinse with cold water.
• Cut zucchini into quarters, lengthwise.
• Seed and quarter red pepper.
• Cut tomato in half and quarter onion.
• Cook pasta according to package directions.
• Brush all vegetables with olive oil and save remaining oil.
• Place on hot grill. Grill vegetables for 5 - 10 minutes, turning as needed. Vegetables will be softer, and somewhat charred (but not burned) when done.
• Cut grilled vegetables into one-inch pieces.
• Mix 1/4 teaspoon salt, remaining olive oil, lemon zest, and herbs.
• Combine pasta, vegetables, oil mixture and cheese. Toss well and serve.

Serves 6.